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Roasted Butternut Squash Risotto
Risotto is such a comforting dish, especially when paired with creamy, roasted butternut squash. We use brown rice here as it maintains some bite, and has a delicious nutty taste, but other types would work well too.
👥 3 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●food processor
📝 Preparation Steps
1
Preheat oven to 190C (375F), fan setting.
2
Start by placing the rice into a pan of water over a medium heat.
3
Add a pinch of salt, 1 tablespoon of apple cider vinegar and a sprinkling of dried herbs to add some flavour.
apple cider vinegar3 tablespoons
4
Cook for ⏱️ 45-50 minutes, adding water (if needed) as you go.
5
Place the butternut squash into a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper - cook for ⏱️ 30-35 minutes until soft.
butternut squash1olive oil1 tablespoonpaprika2 teaspoonsground cumin1 teaspoon
6
Once cooked; place three quarters of the squash into a food processor, along with the almond milk, nutritional yeast, rest of the apple cider vinegar, tahini, pinch of salt and lemon juice.
nutritional yeast2 tablespoonsapple cider vinegar3 tablespoonstahini1 tablespoonlemon0.5
7
Blend until smooth and creamy.
8
Once the rice is about ⏱️ 5 minutes away from being cooked, and there is very little to no water left; stir through the creamy squash mixture.
9
Top with the remaining pieces of squash and a handful of finely chopped coriander.
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