Quinoa risotto with pumpkin and spinach

Ingreadient

• ½ small butternut squash, peeled and cut into 2.5cm pieces
• 2-3 tbsp cold-pressed extra-virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 200g quinoa, rinsed and drained
• 750ml hot vegetable stock or water
• 400g tin chopped tomatoes
• 1 tbsp chopped fresh herbs, such as rosemary, oregano and thyme
• ½ tsp sea salt
• Grated zest and juice 1 lemon
• 1 tbsp cider vinegar
• 150g baby spinach

Instruction

1. Heat the oven to 200°C/fan180°C/gas 6. Put the squash in a baking tray and roast for 30 minutes, turning halfway through.
2. Meanwhile make the risotto. Heat the olive oil in a large, wide saucepan over a low-medium heat, then fry the onion and garlic for 5 minutes or until the onion is translucent, stirring often.
3. Clear one side of the pan and add the quinoa. Stir the quinoa in its half of the pan for 1 minute or until slightly crisp, then stir to combine with the onion and garlic.
4. Increase the heat and add the hot vegetable stock or water 1 ladleful at a time, stirring constantly, letting the quinoa mixture absorb each ladleful before adding the next (this should take around 10 minutes).
5. Add the chopped tomatoes, herbs, sea salt, lemon zest, 2 tbsp lemon juice and cider vinegar to the risotto. Cook for a further 10 minutes or until the quinoa is tender but still slightly al dente.
6. Stir through the spinach and roasted pumpkin, then cook for 5 minutes more. Taste and season with salt, black pepper and extra lemon juice, if required, then serve.