Butternut Squash Risotto
Been craving risotto for a long time, especially one made with squash as I’ve always heard it is delish! Also, butternut squashes are now in season in the UK, so choosing the best time to try this delightful dish. This recipe is completely plant based and suitable for vegans, so no excuse for you to not make it!
In terms of nutritional benefits, this dish is full of beta and alpha carotenes (antioxidants) which are known to be responsible for providing protection against many chronic diseases, in particular certain cancers and vision problems. These antioxidants can be found in carrots, butternut squash, acorn and sweet potatoes.
As you can see I’ve drizzled the risotto with some roasted pine nuts, this honestly makes a huge difference in terms of flavor, so guys, ADD THEM! It takes no time to roast them, literally 8 minutes at 160º C and they’re done. Also, a quick and important tip about pine nuts: store them in the fridge!! Otherwise they’ll go rancid as they have a high oil content.
Ingredients
1/2 roasted butternut squash
1 medium yellow onion
3 garlic cloves
2 tbsp nutritional yeast
250g. Carnaroli rice
Chili flakes
2 tsp Turmeric
3 tsp Mixed herbs
2 tsp Sage
Himalayan (pink) salt and pepper
2 tbsp Olive oil
Oat milk
Water
Pine nuts
Method
Preheat the oven at 190º C. Meanwhile, cut the squash in half and remove the seeds (I roast them instead of throwing them away!). Make perpendicular cuts in the squash and drizzle with olive oil. Bake for around 40-50 minutes at 190º C (or until tender).
Once the squash has cooled down, add to a food processor together with the oat milk (I added around 75 ml), turmeric and a pinch of salt. Blend until smooth (you can add more milk or in my case a bit of water to achieve a nicer consistency) and set aside.
Heat a medium-large pan with olive oil. Chop the onions and garlic cloves. Reduce to medium heat and add the onion, cook for around 5 mins. until onion turns translucent. Add the chopped cloves, chili flakes, sage and pepper and cook for another 5 mins.
Mix the rice and nutritional yeast and combine well. Add water to cover all the ingredients and bring it to a simmer. Keep adding water if it cooks off until rice is almost cooked (around 20 minutes).
Add the the squash puree and thoroughly combine all the ingredients. Remove from heat and leave to stand for a few minutes. Meanwhile, roast the pine nuts.
Serve the risotto and sprinkle with the pine nuts and some oregano (or a spice of your choice!)
This recipe makes approximately 2 servings so I’ve stored it in the fridge for a potential delish packed lunch!