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Tomato Spinach Risotto with Butternut Squash
THE HEALTHFUL IDEAS18Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup red rice
- 1/2 cup black rice (or more red rice)
- 3 cups water
- 1 tsp. olive oil (for the rice)
- 2 butternut squash (small or 1 big, 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 red onion (medium, finely chopped)
- 4 garlic cloves (chopped)
- 2 cans chopped tomatoes
- 7 medium tomatoes
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 3 cups baby spinach (firmly packed)
- sea salt
- pepper
- sprouts (choice, optional, for topping)
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