Butternut squash and sage risotto
A butternut squash and sage risotto finished with vegan parmesan and toasted slithered almonds. This risotto is well worth the effort, creamy and luxurious, this vegan dish is sure to leave a lasting impression.
Servings: 4
Ingredients
- 1 kg butternut squash peeled and deseeded, cut into small cubes
- 1 tbsp olive oil
For the risotto
- 3 tbsp olive oil
- 1 onion finely diced
- 80 g vegan margarine
- 4 garlic cloves finely chopped
- 300 g arborio rice
- 200 mls white wine
- 1.2 litres stock made up using 1 veg stock cube
- Zest of 1 lemon
- 60 g vegan parmesan some reserved for topping
- 20 g flaked almonds
- Small bunch of sage roughly chopped reserving a few whole leaves
Instructions
- Line 2 baking trays with parchment paper.
- Coat the squash in a tablespoon of oil and place on the baking trays. Roast the squash for 25 mins at 220°C/ fan 200°C / gas 7. Remove from the oven and roughly mash two thirds of the squash.
- Pour the remaining oil in a large saucepan or dutch oven. Sauté the onions over a low heat for 6-8 minutes, ensuring they do not brown.
- Add in the margarine, rice and garlic and fry for 2 minutes. Pour in the wine and bring to a boil, reduce to a simmer and cook until the wine has mostly evaporated.
- Add a ladle of warm stock and cook until it has been absorbed. Continue to add a ladle at a time in this manner. Stir continuously over a low simmer for 20-25 minutes.
- Meanwhile shallow fry the whole sage leaves in a teaspoon of oil until crispy, this should take a couple of minutes.
- When the risotto is al dente, turn off the heat and stir through the chopped sage, zest of 1 lemon, vegan parmesan and the mashed butternut squash.
- Finish by sprinkling over the remaining cubes of squash, toasted flaked almonds and vegan parmesan.