Antioxidant Risotto

• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 cups broccoli, chopped
• 1 cup butternut squash, peeled, seeded and diced
• 1 cup mushroom, sliced
• 2 cups Baby Spinach, well washed
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 12 cup pine nuts
• 14 cup parsley, chopped
• 14 cup red wine
• 4 cups vegetable broth
• 34 cup arborio rice
• salt and pepper

1. In a large skillet saute the onion for 3 minutes, until soft.
2. Add the broccoli and squash and continue to cook until the veggies are getting cooked through - but not mushy about 5 minutes.
3. Add the mushrooms, spinach, garlic and ginger.
4. Cook for another 5 minutes.
5. Add the pine nuts, parsley and red wine.
6. Simmer until the red wine is almost completely absorbed.
7. Remove this mixture from heat and set aside.
8. In a stock pot heat the broth until it is simmering.
9. Keep it hot.
10. In a dutch over or large pot (yes this is the 3rd pot!
11. I told you it was a fiddly recipe) heat a teaspoon of oil.
12. Add the rice and stir it around until all the grains are coated.
13. When the rice begins to go slightly brown begin to add the stock a ladle full at a time.
14. After each addition, stir the rice until the broth is completely absorbed.
15. Then add another ladle.
16. Continue in this manner until all of the stock is absorbed by the rice - your risotto will now have a lovely creamy texture.
17. Add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
18. Yum.

red onion, olive oil, broccoli, butternut squash, mushroom, well washed, garlic, ginger, nuts, parsley, red wine, vegetable broth, arborio rice, salt

Taken from www.food.com/recipe/antioxidant-risotto-478154 (may not work)