Risotto with Red Kuri Squash and Spinach

This makes a very nice meal. It is light yet filling. Served with a mixed salad and whole grain bread it makes a very satisfying fall dinner.

Serving Size: 4

Ingredients:

• 1 medium red kuri squash (Hokkaido )
• 1 medium onion, chopped
• 1 clove garlic
• 1 cup risotto rice
• 1 yellow bell pepper
• 2 tablespoons oil
• 2 teaspoons vegetable bouillon powder
• 2 cups baby spinach, washed

Directions:

1. Wash the red kuri squash and cut into bite-sized pieces.
2. Discard the stem and seeds (or save the seeds to plant for next years garden).
3. De-seed and cut the yellow bell pepper.
4. Chop the onion and mince the garlic.
5. Heat the oil in a large frying pan.
6. Add the red kuri pieces and sauté until the begin to soften.
7. When the red kuri pieces begin to soften, add the bell pepper pieces and the onions.
8. As the onions become glassy, add the risotto rice
9. Add 2 cups of water and the vegetable bouillon powder.
10. Add the minced garlic.
11. Stir the risotto often.
12. As the rice absorbs the liquid, you will probably need to add 1 more cup of water.
13. When the rice has become soft and the liquid absorbed, add the spinach and gently mix into the risotto.
14. Taste and season with salt and pepper.
15. Once the spinach has wilted the meal is ready to be served.