BUTTERNUT SQUASH RISOTTO

BUTTERNUT SQUASH RISOTTO

This is actually my mum’s recipe, which she took from the good food website and has tweaked it to make it more vegan friendly. Risotto is something I see all the time, whether it be on a menu, my news feed or a recipe book. But the good thing about it, is that it’s one of the easiest recipes, and doesn’t require a long list of hard to get ingredients. Everything on the list can be found at a decent supermarket. It also has the added bonus of being ridiculously tasty!

Ingredients (serves 4)

1 finely chopped onion
2 cups finely diced butternut squash
6-8 cups vegetable stock or bouilloin
5 tbsp soy butter or spread (divided into 4 tbsp and 1tbsp)
2 cups Arborio rice
1 cup wine
1 heaped tbsp. vegan cream cheese
1 tsp chopped chives or salad onions

Method:
1. Melt the 4tbsps of butter in a pan, then fry the onions and butternut squash for about 5 minutes on a high heat, until the onions are golden.
2. Add the rice and fry for about 1 minute, then add the wine and switch to a medium heat.
3. When the wine has been absorbed, add 1-2 ladels of stock. When the stock has evaporated, repeat this method, adding 1-2 ladels at a time (should take about 20-25 minutes)
4. In the final few minutes of cooking, add the last tbsp. butter and the cheese spread, then add the chives at the end to garnish.

Per portion:
Kcal 334 Carbs 11.3g Fat 5.8g Protein 1.3g Sodium 88.2mg Sugars 2.3g

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