Roasted Butternut Squash Risotto
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 1 butternut squash
- 150g brown rice
- 2 tablespoons nutritional yeast
- 3 tablespoons apple cider vinegar
- 1 tablespoon tahini
- 7.4 fl oz almond milk
- 2 teaspoons paprika
- 1 teaspoon mixed dried herbs
- 1 teaspoon ground cumin
- ½ lemons
- handful of coriander
- 1 tablespoon olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 190C (375F), fan setting.
Step 2
Start by placing the rice into a pan of water over a medium heat.
Step 3
Add a pinch of salt, 1 tablespoon of apple cider vinegar and a sprinkling of dried herbs to add some flavour.
Step 4
Cook for 45-50 minutes, adding water (if needed) as you go.
Step 5
Place the butternut squash into a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper - cook for 30-35 minutes until soft.
Step 6
Once cooked; place three quarters of the squash into a food processor, along with the almond milk, nutritional yeast, rest of the apple cider vinegar, tahini, pinch of salt and lemon juice.
Step 7
Blend until smooth and creamy.
Step 8
Once the rice is about 5 minutes away from being cooked, and there is very little to no water left; stir through the creamy squash mixture.
Step 9
Top with the remaining pieces of squash and a handful of finely chopped coriander.
Step 10
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