Lemony Butternut Squash Risotto (Vegan)

I love risotto, especially at this time of year as it’s so comforting and wholesome; to be honest I wouldn’t really make it on a week night as I usually need a speedy dinner when I get home from work. However when I’ve got more time at the weekend I think it’s a lovely cozy meal for a cold Sunday afternoon/evening.

 

When you think about risotto (well me anyway) I think about huge amounts of butter and cheese. No doubt tasty eh? So how do you get you all that flavour into a vegan risotto? My healthy squash risotto has tons of favour from the slow cooked onions, garlic and rosemary, is super creamy from the pumpkin and has a yummy cheesy flavour from the nutritional yeast. Plus adding the zest and juice of a whole lemon gives it so much flavour and a lovely freshness.

 I really hope you like this one, its super tasty!

 

 

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2-4 servings
  10 mniutes preparation time
  Aprox 40 minutes cook time

Ingredients

  • 1 medium butternut squash or pumpkin
  • 2 medium onions chopped finely
  • 2 tbsp olive
  • 4 cloves garlic sliced
  • Small sprig Rosemary
  • 1 litre veg stock
  • 1 1/2 cups Arborio rice
  • 1 tsp chilli flakes
  • Zest 1 organic lemon
  • Juice 1/2 lemon
  • 1 tsp Himalayan salt
  • Black pepper
  • 3 tbsp nutritional yeast.
  • 1 tbsp extra virgin olive oil.
  • Topping;
  • Roast squash
  • Handful crushed hazelnuts

Directions

  1. Chop off about quarter of the squash and slice into chunks- no need to take the skin off. Coat in a little olive oil,  salt and pepper then add to a baking tray then bake in the oven on 180c for aprox 40- 50 minutes until roasted nicely.
  2. Whilst it’s roasting, add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
  3. Peel and deseed the rest of the squash and chop into small cubes.  Add to the pan with the garlic and fry for a further 5 minutes.
  4. Add the rice, rosemary and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
  5. Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender.
  6. To serve add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.
  7. For soft gooey rice cover the pan and allow to sit in the pan with the heat off for a further 5 minutes or so. Stir in the extra virgin olive oil.
  8. Top with the roast squash and crushed hazelnuts

6 Comments

  1. […] squash recipes? Here’s some of mine; & Butternut Squash, Chickpea & Coconut Curry Lemony Butternut Squash Risotto Spicy Butternut Squash and Coconut Soup Baked Butternut Squash with Kale & Walnut […]

  2. Nyembezi on April 2, 2018 at 8:55 am

    It looks delicious. I am going to try it. Thank you for sharing

  3. Jasmine on July 16, 2018 at 8:21 pm

    Bake on what temp?

    • Niki on November 6, 2018 at 5:06 pm

      Hi Jasmin
      A medium heat, 180c
      Best
      Niki x

  4. […] Best Butternut Squash Recipes Vegan from Lemony Butternut Squash Risotto Vegan. Source Image: rebelrecipes.com. Visit this site for details: rebelrecipes.com […]

  5. […] Best Vegetarian Butternut Squash Recipes from Lemony Butternut Squash Risotto Vegan. Source Image: rebelrecipes.com. Visit this site for details: rebelrecipes.com […]

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Recipe Tags: pumpkin rice risotto

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