Butternut Squash Risotto
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
475 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Risotto
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A satisfying vegan Butternut Squash Risotto is a dinner that uses an easy risotto recipe and gives it an autumnal twist.
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Ingredients
- 270 g Risotto (arborio) rice
- 1 butternut squash cubed and roasted
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 4 shallots diced
- 3 garlic clove crushed
- 1000 ml vegetable stock
- 150 ml white wine
- 4 tablespoon Creme Fraiche
- 2 tablespoon fresh basil chopped (plus some extra for serving)
- 50 g parmesan grated
- 1 pinch sea salt and ground black pepper for seasoning
- pine nuts to serving
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Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Cut 1 Butternut squash into cubes.
- Mix the squash with 1 tablespoon Olive oil and roast for 40 minutes
- Heat1 tablespoon Olive oil in a large pan and cook 4 Shallots and 3 Garlic clove and gently cook for around 5 minutes, until soft.
- Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
- Add 150 ml White wine and cook until most (but not all) has reduced.
- Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
- Stir in the butternut squash, 4 tablespoon Creme fraiche, 50 g Parmesan, 2 tablespoon Fresh basil and 1 pinch Sea salt and ground black pepper.
- Mix well and serve.
- Top with more basil and Pine nuts.
Notes
- You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
- You could roast some aubergine, pepper and courgette along with the butternut squash.
- Give this dish a veggie boost by stirring in some spinach before serving.
- Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
- Add extra creaminess by blending some of the roasted butternut squash and stirring it in.
- We wouldn't recommend freezing risotto.
- You can swap the basil for sage.
Nutrition Information
Show Details
Serving
1portion
Calories
475kcal
(24%)
Carbohydrates
85g
(28%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
1224mg
(51%)
Potassium
868mg
(25%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
20802IU
(416%)
Vitamin C
43mg
(48%)
Calcium
273mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 475kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 1224mg | 51% |
| Potassium | 868mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 20802IU | 416% |
| Vitamin C | 43mg | 48% |
| Calcium | 273mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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