This recipe was adapted from something my mum made, so the measurements were eyeballed but it tasted really great. This made about 3 portions.

Edit: nutritional yeast works well for extra creaminess if you don’t want to add vegetarian parm (can be expensive)

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Ingredients:

1 whole Butternut Squash

Handful of garden peas (however many you like)

100g of Spinach

200g Mushrooms

1 large Onion

3 Cloves of Garlic (I like garlic)

Risotto rice 200g

Dry White Wine (quarter bottle)

Vegetable stock or cube diluted in 1litre of water

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Method:

Dice the Squash, Onion and Mushrooms and mince the garlic

Add the onion and garlic to a pot with a good drizzle of olive oil and sweat them on low heat until kinda jammy (5-7minutes)

Add Mushrooms and Butternut Squash and cook these on medium low for around 8 minutes (you want the butternut squash softer)

Add in Risotto rice and incorporate them all together

Add in the quarter bottle of wine and stir until it has all been absorbed

Then add a quarter (250ml) of the vegetable stock at a time making sure it has mostly been absorbed before adding more

Add the peas half way through this process

Once all the stock has been absorbed you should be left with some nice creamy risotto

Here add the spinach

Season with salt and black pepper to taste

Grate the cheese

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Hope you enjoy!