A completely vegan version of the usual butter-filled risotto, this is yummy, rich and easy to make. Tip: keep stirring the risotto regularly as it can catch and burn at the bottom fairly quickly.
1kgbutternut squash1 whole medium, peeled and cut into bite-sized chunks.
1/4cupextra virgin olive oil
1bunch sage1/2 roughly chopped, 1/2 left whole
1yellow onionfinely chopped
2clovesgarlicminced
1 1/2ltrhomemade vegetable stocksee recipe to make your own
1 1/2cupsarborio ricerinsed
2tbspwhole flax seeds
Instructions
Before you make the risotto, heat oven to 220C/fan 200C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, pour 2 tbsp extra virgin olive oil and set on medium heat. Stir in the onions and sweat gently for 5 minutes then add the garlic cook until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the olive oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Add the stock, a ladleful at a time and stirring the rice over low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, and leave to rest for a few mins.
Serve the risotto scattered with the whole chunks of squash, flax seeds, and the crisp sage leaves.
Notes
Fresh or dried
If you don't have fresh sage, you can sprinkle 2 tsp dried sage over the squash before roasting.
More traditional option
You can use 1/2 butter and 1/2 olive oil for a more traditional buttery flavor.