Butternut Squash and Spinach Risotto

• 1/2 white onion
• 1 clove garlic
• 1 cup spinach
• 1 butternut squash
• 1/2 cup Risotto rice
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash olive oil
• 1 vegetable stock cube

1. Preheat oven to gas mark 7
2. Chop onions/garlic and fry until softened
3. Add rice to the pan (dry) and fry with the onions for a few minutes to absorb the flavour of the onions
4. Make up the stock cube with about 700ml of water and pour into the pan
5. Chop butternut squash into small cubes and microwave for 5 minutes to pre-soften it then add it to the oven
6. Wait for the butternut squash to be cooked (roughly 20 mins) and for the rice to fully absorb the stock
7. In the last 5 minutes ish, add the spinach to the pan
8. Combine everything together.
9. Cut cheese into cubes and add this too.
10. Sprinkle a generous amount of sage into the pan and season to taste.
11. Stir well

white onion, clove garlic, spinach, butternut squash, rice, salt, ground black pepper, olive oil, vegetable stock cube

Taken from cookpad.com/us/recipes/340327-butternut-squash-and-spinach-risotto (may not work)