Ingredients:
250 g risotto rice
750 ml vegetable stock
2 carrots, chopped
1 stick celery, finely chopped
2 leeks, thinly sliced
2 cloves garlic, finely chopped
1 onion, finely chopped
Some leaves of spinach
4 tbsp. Parmesan
4 tbsp. butternut squash, finely chopped
½ tbsp. olive oil
100 ml white wine
Some freshly chopped herbs
Preparation:
In a large non-stick saucepan, heat the oil and sauté the onion, celery and garlic for 8 minutes (until softened)
Add the squash, the carrots and the leeks.
Then add the rice and stir for 1 minute.
Pour in the wine and let it simmer for 1 minute.
Then add 1/3 vegetable stock. Cook and stir constantly until it’s absorbed. Then repeat the operation 2 more times.
Do this until the rice is tender.
Now stir in the spinach and the Parmesan.
Add the freshly chopped herbs.
Season to taste and serve immediately.
