Butternut Squash Risotto

The following recipe and photgraph were kindly provided by Chrissie from Artichoke Zine. She wanted to give you all a recipe that included some of the staples from her post about The Vegan Pantry. Enjoy!


Butternut Squash Risotto

Serves 4

1 Butternut Squash
Olive Oil
Paprika
Rock Salt
1 Onion
2 Cloves of Garlic
Dairy Free "Butter"
White Wine
500g Risotto Rice
3 Stock Cubes


Method
Cube the butternut squash and pop into a roasting tray which has been drizzled with olive oil and sprinkled with rock salt and paprika. Roast on 200c for around 20 minutes, until the squash can be crushed with pressure.

Slice the onion and crush the garlic. Fry on a medium heat until tender. Pour the risotto rice into the pan and combine together. Melt a chunk of butter into the rice and pour a nice amount of white wine into the pan. Season with salt and pepper.

Allow the rice to absorb the butter and wine, before adding two ladles of stock. Keep adding a ladle of stock at a time, for around 30 minutes, until the rice is cooked through and slightly sticky, and most of the stock has been absorbed.

Add another splash of white wine and small chunk of butter and stir through.

Season to taste and serve with garlic bread.