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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