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Butternut Squash and Spinach Risotto

This recipe was contributed by Michelle Cooper for our recipe competition in 2011.

Brown onions, garlic and chilli flakes until soft, add 1L stock and half a butternut squash; cover for 15 minutes. Remove everything from pan and add risotto rice, cook for a minute and then add the squash etc. back to the pan. Add more stock, stirring to cook through. Just prior to serving, throw in large handfuls of baby spinach leaves (and cheese if not vegan). Mushrooms work well in this recipe too, if so desired 🙂

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