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

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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