Quick prince squash risotto:
Chop your pealed prince squash into bite sized chunks and roast with some olive oil and fresh parsley at 180degrees (fan oven) for 30-45 minutes, until the squash is soft and starting to turn golden.
Dice your leek and cook over a low heat with a drizzle of olive oil for around 10-15 minutes, or until the leek begin to soften and turn golden. Cover the pot whilst cooking.
Add risotto rice and stir for a minute allowing the rice to heat up.
Next cover the rice with a good amount of coconut milk and cover the pot. Leave to simmer stirring occasionally and adding more milk as you go along, until the rice is cooked well. The duration of this will depend on the type of rice you use. This will also work with brown rice, black rice, basically any kind of rice.
Once the rice is cooked, stir in your roasted squash and leave to simmer for a few more minutes to allow the flavors to mix.
Remove the dish from the heat.
Add a handful of spinach and stir in, covering the pot for a minute or so to allow the spinach to wilt.
Enjoy!!!!
As for measurements I used -
Half a squash
Few stalks fresh parsley
1 leek
150g of rice
400mls of coconut milk (I used carton milk not canned)
Handful of spinach
