About
Vegan risotto to DIE for!
(and it's vegan)
This was the first time I have made a squash risotto and it came out wonderful!
(Even my fussy boyfriend loved it)
Please, try this and add or substitute whatever ingredients you want.
This actual recipe was a boring squash recipe, so i jazzed it up with raisins and mushrooms :)
ENJOY!!!
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Miss_Fit favorited Butternut Squash, Mushroom And Raisin Risotto
22 Mar 18:23
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Len favorited Butternut Squash, Mushroom And Raisin Risotto
21 Jul 21:04
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Step 1
Preheat oven to 200°C/ 400°F/ Gas 6
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Step 2Cube squash, slice mushrooms and dice up 1/2 of the garlic. Add to non-stick roasting tin, toss and add salt, pepper and herbs to taste. Leave in oven for 40-50 minutes until soft and golden in colour
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Step 3
Once veg has roasted, turn oven off and set tin aside to cool while you prepare risotto
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Step 4
Heat 1 tbsp of oil in pan with 1 tbsp (generous) of margarine to a deep, heavy-based pan
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Step 5
Add onion and garlic and fry for a few minutes until tender.
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Step 6Then add rice to pan. Stir and cook for 1 minute
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Step 7Pour in the wine and stir continuously until it has cooked into the rice
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Step 8
Add 250ml of hot stock, handful of raisins,and pinch of mixed herbs. Season well with salt and pepper and simmer
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Step 9
Keep adding more stock and stirring. Cook for 15-30 minutes
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Step 10
After 15-20 minutes the rice should be soft but still have a bit of bite left to it. The texture of the risotto should be thick and creamy, but not loose. Add extra stock if necessary
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Step 11Remove pan from heat and stir in 1 tbsp butter, roasted vegetables ans mix into the risotto. Season to taste and add any remaining stock, if required
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Step 12Serve with home-made garlic ciabatta and a glass of wine :)
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