Ingredients

• 300g (10oz) butternut squash
• 1 large red onion
• 2 cloves garlic
• 1 red sweet/bell pepper
• 100g (3_oz) spinach
• a generous handful of flat leaf parsley
• 1tsp olive oil
• 200g (7oz) arborio risotto rice
• 600ml (1 pint) vegetable stock
• black pepper, to taste