Risotto with Spinach and Butternut Squash

1 1/2 T. canola oil
1 medium yellow onion, chopped fine
1 red bell pepper, seeded and diced
3 cloves garlic, minced
5 C. water
1 medium butternut squash, peeled and chopped (about 4 C.)
1 C. arborio rice
1 tsp salt
1 tsp ground pepper
2 C. fresh spinach (usu. one bunch), washed thoroughly and chopped
1/2 C. shredded vegan Mozzarella

In a large saucepan, heat the oil.  Add the onion and bell pepper and saute for 5 minutes.  Add the garlic and saute another 3 minutes, stirring.  Add the water, squash, rice, and seasonings.  Cover and cook over medium heat for 20 minutes, stirring occasionally.  Stir in the spinach and cook over low for another 10 minutes.

Add the Mozzarella, stirring until it melts thoroughly.

Serve hot.