- Set your oven to 200 degrees and spread the squash, onion, courgette and pepper on a baking tray, spray with spray oil until all the vegetable is covered. Roast for around 40 minutes, turning occasionally.
- While the veg is cooking… In a large pan, wilt the spinach in the olive oil, along with the garlic and mixed herbs for 3-4 minutes. Season well.
- Add the rice to the pan and mix well, then begin adding the stock a ladle at a time until the rice is cooked and the water has been absorbed.
- Once the risotto and roasted vegetables are ready, mix well and serve.
This recipe is made extra special with a topping of grated parmesan and parsley, you can always add some meat or fish to this dish but as it is it makes for a delicious vegan option.