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Butternut Squash & Spinach Risotto

blog.rachelcotterill.com
  • minutes
  • Serves 2

INGREDIENTS

1

Bell pepper, red sweet

300 g

Butternut squash

1

generous handful Flat leaf parsley

2 cloves

Garlic

1

Red onion, large

100 g

Spinach

600 milliliters

Vegetable stock

200 g

Arborio risotto rice

1

Black pepper

1 tsp

Olive oil