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Butternut Squash Risotto with Spinach and Tomatoes - a delicious hearty vegan dinner. Only 4 main ingredients! Plus onion, garlic, dried herbs, salt and pepper! So simple SO YUM. | thehealthfulideas.com

Tomato Spinach Risotto with Butternut Squash

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  • Author: The Healthful Ideas
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4-5 1x
  • Category: Main Dish

Ingredients

Units Scale
  • 1 cup red rice
  • 1/2 cup black rice (or more red rice)
  • 3 cups water
  • 1 tsp olive oil (for the rice)
  • 2 small or 1 big butternut squash (I used two, mine were 1000g each, it makes about 7 cups when diced)
  • 1 tsp coconut oil (for the butternut squash)
  • 1 tsp ghee or coconut oil (for the onion)
  • 1 medium red onion, finely chopped
  • 4 garlic cloves, chopped
  • 2 cans chopped tomatoes (each 400g - choose only 100% tomatoes with no additives) or about 7 medium tomatoes cooked, peeled, and chopped
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 3 cups firmly packed baby spinach
  • sea salt and pepper
  • sprouts of choice (optional, for topping)

Instructions

  1. Preheat your oven to 200C (400F).
  2. Rinse the rice well and place in a small pot along with the water and a good pinch of sea salt.
  3. Bring to a boil, cover with a lid and lower the heat to low. Let it cook for 30-40 minutes. When done add the olive oil, stir and cover with the lid and let it sit for about 10 minutes.
  4. While the rice is cooking, peel and dice the butternut squash and spread it on a baking tray lined with baking paper.
  5. Sprinkle with sea salt and pepper to taste and add 1 tsp coconut oil in the middle.
  6. Put the baking tray into the oven for a few minutes to melt the coconut oil.
  7. Take it out of the coven and toss with wooden spoons so that everything is evenly coated. Place the tray back into the oven and bake for 30-40 minutes or until tender.
  8. Heat the other 1 tsp of coconut oil or ghee in a big pot and add the chopped onion. Cook for 4-5 minnutes until translucent. Add the chopped garlic and cook for 1 more minute.
  9. Add the rice into the pot along with the chopped tomatoes and 1/4 water*.
  10. Add the dried herbs, sea salt and pepper and mix well.
  11. Stir in the spinach, cover with a lid and simmer for a 2-3 minutes until the spinach wilts down.
  12. Fold in the butternut squash making sure not to mash it too much.
  13. Serve with sprouts on top. Store leftovers in the fridge for 2-3 days.

Notes

You can also use fresh herbs instead of dried, but this is a winter dish so I opted for dried since most people don't have fresh herbs this time of the year. If you're adding fresh herbs, add twice the amount or more to taste.
* The 1/4 cup water is there because I used it to get as much of the juice out of the tomato cans as I could so nothing would go to waste.

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Find it online: https://thehealthfulideas.com/butternut-squash-risotto-with-spinach-and-tomatoes/