The perfect creamy lemony butternut squash risotto - golden and creamy and totally delicious. Packed full of flavour and easy to make - it’s a winner!
Prep time: 10 minutesmins
Cook time: 40 minutesmins
2-4 servings
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Ingredients
For the risotto
1medium butternut squash or pumpkin
2medium onions chopped finely
2tbspolive
4clovesgarlic sliced
Fresh thyme
1litre veg stock
150gArborio rice
1tspchilli flakes
Zest 1 organic lemon
Juice 1/2 lemon
1tspsea salt
Black pepper
3tbspnutritional yeast.
1tbspextra virgin olive oil.
For the topping
Roast squash
Handful crushed hazelnuts
Extra virgin olive oil
Fresh thyme
Instructions
To make the risotto
Chop off about a 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 approx 40- 50 minutes until roasted nicely.
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.
Peel and de- seed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.
Add the rice, thyme and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
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.
To serve
Add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.
For soft gooey rice, cover the pan and allow to sit in the pan with the heat off for a further 5 minutes. Stir in the extra virgin olive oil.