Butternut Squash Risotto

Butternut Squash RisottoJust another simple risotto, kind of like the pumpkin one but with a very unique tastes. It’s also easier to chop up and is a good way to keep things changing. Like all risottos, it’s very simple to make- but does take a long time.

Ingredients (serves 2)

  • 400g risotto rice
  • 1 butternut squash, chopped into cubes
  • 1 red onion, chopped into small squares
  • ½ white onion, chopped into small squares
  • splash of white wine
  • 1 litre vegetable stock, boiling
  • 2 cloves of garlic, halved
  • salt
  • pepper
  • 2 tbsp soy yoghurt
  • 2 tbsp nutritional yeast
  • olive oil

Preparation (45 minutes)

Drizzle some olive oil on a pan on medium heat and add the red onion. Stir for 3 minutes, then add the garlic. Stir for another 2 minutes, then add the butternut squash. Add some salt and pepper and leave to simmer, stirring occasionally, for about 10 minutes. Turn the heat up to maximum and stir continuously for about 2 minutes, then turn down to minimum and leave to simmer. Place a large, non-stick pot on maximum heat and drizzle in some olive oil. Add the white onion and stir until it starts turning golden. Add the rice, and stir continuously for about 2 minutes, then add the white wine and continue stirring until it has all evaporated. Add the butternut squash, then add some salt and about 200ml of the vegetable stock and stir every once in a while until all of the water has evaporated. Repeat until you’ve added about 700ml, then start adding less vegetable stock at a time and start tasting the rice. It should only take about 800ml to cook the rice, but depending on how hot your stove is it might take less or more, so make sure you check it to make sure it doesn’t overcook (which is horrible). Once it’s ready, remove from the stove and add the nutritional yeast and soy yoghurt, stir it in, and serve!

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