Squash and Spinach Risotto Recipe

butternut squash and spinach rosotto recipe


  1. Heat the oil in a wok or large frying pan.  Add the squash, garlic and the onions and fry for 2 – 3 minutes.
  2. Stir in the rice and allow it to absorb any juices from the pan.
  3. Add the water and the stock, season with salt and pepper and bring to the boil.  Turn down to simmer gently for 10 – 15 minutes, stir from time to time. Place a lid or some foil over the pan.
  4. Once the rice and the squash are tender add the tomatoes and the spinach. You will not need to cook either very much, just allow them to heat through.
  5. Serve with the grated parmesan.



  • 2 tablespoon olive oil
  • 700g butternut squash, peeled and cut into 2cm chunks
  • 1 garlic clove, finely chopped
  • 6 spring onions, chopped
  • 1/2 mug arborio rice
  • 2 mugs boiling water
  • 1 tablespoon concentrated liquid veg stock, or a veg stock cube
  • salt and pepper
  • 3 tomatoes, roughly chopped
  • 150g baby spinach, roughly chopped
  • 1/2 mug grated parmesan





£1.61 / PERSON



prep time

30 Minutes

cook time



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