A satisfying vegan Butternut Squash Risotto is a healthy dinner that uses an easy risotto recipe and gives it an autumnal twist. The roasted squash really brings out the sweet flavour.
I only realised the other day, that since starting to eat meat again, I rarely eat any vegetarian meals. This is a bad thing. Not only is it healthier to have some vegetarian meals, I also LOVE vegetarian food. So, my aim this spring is to include more vegetarian meals into my diet. Monday (Meatless Mondays) seemed like a great time to upload this recipe for you all to try.
Anything with butternut squash in it is a winner with me. It is so filling, it means that you can use less rice and still have a substantial meal.
How to make Butternut Squash Risotto – Serves 2
Butternut Squash Risotto
- 80 g brown rice
- 450 g butternut squash
- 1500 ml vegetable stock
- 1 onion diced
- 1 leek sliced
- 4 garlic cloves crushed
- 1 tsp red chilli chopped
- 2 tbsp fresh parsley chopped (plus some extra for serving)
- 0.5 tbsp olive oil
- Cut the butternut squash into cubes and roast at 180C for 40 minutes
- Heat the oil in a large pan and cook the onion, leek and garlic for around 5 minutes, until soft.
- Add the rice and cook for 3-5 minutes.
- Add a little of the stock and the chilli and parsley and cook for 3 minutes.
- Add a little more stock and cook for 10 minutes (add a little more stock if it starts to get dry).
- Stir in the butternut squash and a little more stock. Add more stock a little bit at a time until you have used it all. Cook for around 30 minutes (you may need a little more stock if the rice is still hard after about 20 minutes) until the stock has absorbed.
- Serve and sprinkle with parsley.