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Categories:
red onion olive oil broccoli butternut squash mushroom well washed garlic ginger nuts parsley red wine vegetable broth Arborio rice salt
Viewed: 20 - Published at: 3 years agoIngredients
- 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
Method
- In a large skillet saute the onion for 3 minutes, until soft.
- Add the broccoli and squash and continue to cook until the veggies are getting cooked through - but not mushy about 5 minutes.
- Add the mushrooms, spinach, garlic and ginger.
- Cook for another 5 minutes.
- Add the pine nuts, parsley and red wine.
- Simmer until the red wine is almost completely absorbed.
- Remove this mixture from heat and set aside.
- In a stock pot heat the broth until it is simmering.
- Keep it hot.
- In a dutch over or large pot (yes this is the 3rd pot!
- I told you it was a fiddly recipe) heat a teaspoon of oil.
- Add the rice and stir it around until all the grains are coated.
- When the rice begins to go slightly brown begin to add the stock a ladle full at a time.
- After each addition, stir the rice until the broth is completely absorbed.
- Then add another ladle.
- Continue in this manner until all of the stock is absorbed by the rice - your risotto will now have a lovely creamy texture.
- Add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
- Yum.
