Earthy Risotto

I made this easy recipe after a long day at work. I was so tired, I didn't think to take photos. It's not a pretty dish, but it's hearty, healthy and filling on a cool Autumn night.

Earthy Risotto, by Shira
1 Cup Italian Lentils, rinsed thoroughly
1 Cup Arborio Rice
4-6 Cups Vegetable Broth or water
1 Small Butternut squash, peeled and cubed - save seeds and toast
2 shallots, diced
2 cloves garlic, diced
1 small bunch spinach, washed thoroughly and chopped into rough pieces
salt and pepper to taste
1 t italian herbs
1/2 t cumin
1 T Basil, fresh, chopped
Red pepper flakes, to taste
Parmesan Cheese, grated
Olive oil

Combine lentils and rice in large pot or dutch oven, and add at least 3 cups liquid, cook until both are tender, adding more liquid as necessary. Consistency should be thick, but don't allow it to stick to the pan. After about ten minutes, add butternut squash, and continue to cook.

While lentils/rice/squash are cooking, saute shallots and garlic in a separate pan with a little olive oil. Add to pot. Season to taste.

*To toast squash seeds, spread on a baking sheet with a little olive oil and bake for ten minutes or so at 350 degrees, until crispy (not burnt).

When almost ready to eat, add spinach and let it wilt. Stir and serve. Garnish with grated cheese, and toasted butternut squash seeds.