Preheat the oven to 180'C.
Spread the pine nuts onto a baking sheet and toast in the oven for 7-8 minutes.
Wash and thoroughly drain the spinach. Peel and finely dice the shallot and the garlic. Finely grate the parmesan. Pick and chop the parsley leaves.
Heat a frying pan and add a good drizzle of olive oil. Add the shallot to the pan, season with a pinch of salt and cook until soft and translucent. Add the garlic to the pan and cook for another minute before adding the rice. Stir to coat the rice in oil and then add the white wine. Start adding the stock, one ladleful at a time. Stir constantly, allowing each addition of stock before adding more. Repeat until all of the stock has been absorbed - the rice should be cooked but retain a slight crunch in the centre. Add hot water if it needs cooking further.
Once the rice is cooked, remove from the heat and fold in the parsley, spinach, pine nuts and parmesan. Season with salt and pepper to finish.
Peel and dice the butternut squash, scraping out all of the seeds from the centre. Separate the cauliflower into florets. Peel the onions and cut into wedges. Spread all of the vegetables on to a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes or until the vegetables are soft and starting to caramelise on the outside.
Spoon the risotto into bowls, top with roasted vegetables and finish with a little extra parmesan if desired.
«This risotto also works well topped with smoked haddock or pan-fried pollock.»