Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)
Ingredients:
- 1 butternut squash, cut into small bite-sized cubes
- Olive oil for frying
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 300g risotto rice
- 200ml dry white wine (vegan)
- 1 litre vegan stock
- 2 tbsp lemon juice
- 100g vegan Parmesan (eg Violife Prosociano, Angel Food, supermarket own-brands), grated or shaved
- Handful pine nuts (ideally toasted until golden)
- Handful sage leaves, finely sliced
- Handful vegan blue cheese, crumbled (optional)
- 8 strips crispy vegan bacon (optional)
Method:
- Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Coat the butternut squash in a fine coat of olive oil and a sprinkle of salt and place in the oven, turning once, for 40 minutes or until soft and golden.
- While the squash is roasting, fry the onion in a little oil until soft and golden,
- Add the garlic, stir through and cook for a further minute.
- Add the risotto rice, stir through thoroughly and cook for 1-2 minutes before adding the liquid.
- Add the white wine and cook until all the liquid has been absorbed.
- Add the stock a quarter at a time and stir through. Wait until each quarter has been absorbed before adding the next quarter.
- Add the lemon juice, roasted butternut squash, sage leaves, vegan Parmesan, seasoning, pine nuts and (optional) blue cheese and bacon.
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