Antioxidant Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup pine nuts
• 1/4 cup parsley, chopped
• 1/4 cup red wine
• 4 cups vegetable broth
• 3/4 cup arborio rice
• salt and pepper

Recipe

• 1 in a large skillet sauté 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.
• 2 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.
• 3 in a stock pot heat the broth until it is simmering. keep it hot.
• 4 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.
• 5 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.
• 6 add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
• 7 yum.