- Total time 30 minutes
- Difficulty Easy
- onion 1 small, chopped
- olive oil
- butternut squash or pumpkin 250g, peeled and diced
- carnaroli or arborio (risotto) rice 200g
- vegetable or chicken stock 800ml, hot
- sage a few leaves, chopped
- parmesan or grana padano grated to make 2 tbsp, to serve
Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.
Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.
Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.
Try two more of our meat-free risottos:
Enjoy our vibrant veggie risotto with peas, baby spinach and asparagus. This easy veggie dinner is bursting with fresh flavours from chives, mint, lemon zest and pecorino
Fennel, courgette, peas and parsley make for a wonderfully green risotto. This one is flavoured with a little nutritional yeast in place of parmesan, to keep it plant-based.
[image id=”111776″ size=”landscape_thumbnail” align=”none” title=”Vegan Risotto Recipe” alt=”Vegan risotto” classes=””]
- kcals 241
- fat 3.7g
- carbs 45.6g
- fibre 2.9g
- protein 4.9g
- salt 0.5g