This delicious, creamy risotto is a firm favourite in my house, and when we serve it to friends, they often can’t believe it is vegan! It’s simple to make and with its perfect balance of sweet and savoury, it is a delightful meal for any season. Serve with a green salad and crusty bread or just enjoy it on its own.
Ingredients:
- 1kg butternut squash (peeled and cut into 1cm cubes – you could also use frozen pre-cut butternut squash to save time.)
- 3 tbsp olive oil
- bunch of sage (half roughly chopped, half left whole)
- 1½l vegetable stock (made using 6 teaspoons of vegan Bouillon powder and 1.5 litres of boiling water)
- 50g vegan butter
- 1 onion (finely chopped)
- 4 x cloves of garlic
- 300g risotto rice
- 1 small glass white wine
Method:
Step 1
Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage and garlic cloves. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. The garlic cloves will cook more quickly than this so remove them when they turn soft and golden and set aside for later.
Step 2
While the squash is roasting, prepare the risotto. Put 6 teaspoons of bouillon powder into a measuring jug and top up with 1.5 litres of boiling water. In a pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not brown. Stir the rice into the onions until completely coated in the butter. Keep stirring until the rice is shiny and the edges of the grain start to look transparent.
Step 3
Pour in the wine and simmer until completely evaporated. Add the stock a ladleful at a time, stirring continuously over a low heat for 30-35 mins until the rice is cooked but still slightly firm. The risotto should be creamy and slightly soupy.
Step 4
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash and garlic is cooked, mash the garlic cloves with half of the squash into a rough purée. Leave the other half of the squash whole. When the risotto is just done, stir through the purée, then add the remaining butter. Scatter the whole chunks of squash and the crispy sage leaves onto the top of the risotto and then serve.