You can’t beat a comforting risotto when the cold weather hits, especially one loaded with chunks of roasted butternut squash for sweetness and sage to elevate the flavours of the dish. This vegan butternut squash risotto is a dish you’ll make again and again!
Vegan Butternut Squash Risotto
You can’t beat a comforting risotto when the cold weather hits, especially one loaded with chunks of roasted butternut squash for sweetness and sage to elevate the flavours of the dish.
- 1 kg butternut squash (chopped into bite size chunks)
- 2 tbsp olive oil
- 1 onion (finely diced)
- 2 cloves garlic (finely sliced)
- 250 g pearled spelt or barley
- 1300 ml vegetable stock
- 2 tbsp Meridian Smooth almond butter
- 8 -10 sage leaves (finely sliced)
- Heat the oven to 220C/200C fan. Chop the squash put it in a roasting tin, toss in 1 tbsp of oil and season. Roast for 25-30 minutes until browned at the edges.
- When the squash has been roasting for 10 minutes, heat the remaining oil over a medium heat and cook the onion for 5 minutes then add the garlic. Continue to cook for another 3-5 minutes until all is soft but not browned.
- Tip in the spelt or barley and stir to coat in oil. Tip in half of the stock and stir until its absorbed. Continue adding half of the remaining stock and stirring until absorbed. Check that the grain is cooked through, if not then add more stock until it’s done.
- Stir in the almond butter until its blended. Stir in the sage leaves and the, now roasted, squash. Taste and season. Serve immediately