Dinner: Spicy Squash Risotto

I love risotto. My favorites recipes in the past have had either lot of parm or citrus flavors. This one has a cayenne flavor and lots of veggies. It is both mildly sweet and mildly spicy. I loved it.

1 c. Arborio rice
3 c. Liquid
4 T coconut oil, olive oil, or butter
1 onion diced, raw
1 c. Cubed yam, winter squash or sweet potato cooked (boiled or baked)
1/2 to 1 cup cubed yellow squash raw
1 cup baby spinach raw
1/2 t. Cayenne pepper
1/2 t. Spike all natural seasoning
1 t. Diced garlic
1 t. Salt
2 T. Parm cheese (optional)

Sauté the onion in the oil or bitter on medium heat. Add the raw rice and stir until the rice starts to barely brown. Add 1 cup of liquid. Cover and reduce heat to low to medium heat. Set the timer for 6 minutes. Check after six minutes. Stir and add 1 more cup of liquid. Cover and set timer for 6 minutes. Stir for three minutes. Added last cup of liquid, seasonings and cooked squash. Cover for 6 minutes. Add yellow squash. Stir until creamy or all liquid is absorbed. Add spinach and cheese. Add more Cayenne if desired. Let cool 5 minutes. Serve hot or warm.

Saves well in the fridge. To reheat, hear in a skillet with 1 T butter or oil. Use medium heat and coat pan With the butter or oil to prevent sticking.