Lemony Butternut Squash Risotto (Vegan)
I love risotto, especially at this time of year as it’s so comforting and wholesome; to be honest I wouldn’t really make it on a week night as I usually need a speedy dinner when I get home from work. However when I’ve got more time at the weekend I think it’s a lovely cozy meal for a cold Sunday afternoon/evening.
When you think about risotto (well me anyway) I think about huge amounts of butter and cheese. No doubt tasty eh? So how do you get you all that flavour into a vegan risotto? My healthy squash risotto has tons of favour from the slow cooked onions, garlic and rosemary, is super creamy from the pumpkin and has a yummy cheesy flavour from the nutritional yeast. Plus adding the zest and juice of a whole lemon gives it so much flavour and a lovely freshness.
I really hope you like this one, its super tasty!
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1 medium butternut squash or pumpkin
- 2 medium onions chopped finely
- 2 tbsp olive
- 4 cloves garlic sliced
- Small sprig Rosemary
- 1 litre veg stock
- 1 1/2 cups Arborio rice
- 1 tsp chilli flakes
- Zest 1 organic lemon
- Juice 1 lemon
- Good pinch pink Himalayan salt
- Black pepper
- 4 tsp nutritional yeast.
- Roast squash
- Handful crushed hazelnuts
- Chop off about quarter of the squash and slice into chunks- no need to take the skin off. Coat in a little olive oil, salt and pepper then add to a baking tray then bake in the oven for aprox 40 minutes until roasted nicely.
- Whilst it’s roasting, add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
- Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.
- Add the rice, rosemary and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
- Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender. Or for soft gooey rice cover the pan and allow to sit in the pan with the heat off for a further 5 minutes or so.
- To serve add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine. Top with the roasted squash chunks and toasted hazelnuts.
- Top with the roast squash and crushed hazelnuts