Butternut Squash and Beetroot Risotto
An easy to make and tasty recipe.
1 cup white wine
1 large onion
2 cloves garlic
1 cup risotto rice
2 cups vegetable stock
1 medium sized butternut squash
handful of sunflower seeds
handful of seasame seeds
250ml oat cream (such as Oatly)
2 tablespoons parsley
2 tablespoons sage
fresh herbs to decorate
- Preheat the oven on 200C, and prepare the stock.
- Fry onion slowly
- Chop the squash (with the peel on! It’s tasty!) and beetroot into 1cm chunks. Place on a baking tray with some olive oil and stir the veg to make sure they are covered. Sprinkle the seasame and sundflower seeds on top. Roast the veg for about 30-40 minutes, or until the squash is soft
- Once the onion is soft, add the risotto rice to the pan. Leave for a minute or two until the rice has browned a bit. Then turn the heat up to full for 30 seconds, and add the cup of vinegar – which will sizzle satisfyingly! Keep stirring to avoid the rice burning, and keep the heat up until the vinegar has almost evaporated. Then add the stock, turn the heat down so it’s a bit more than just simmering… (You may at this point realise that this has been inspired by the Jamie Oliver method of cooking risotto…)
- Keep stirring the rice, and when the stock is soaked up, add more until it’s gone. If you need to still add more, use water from now on. This may take twenty to thirty minutes depending on the rice. Keep checking the squash and beetroot, and take it out if it’s cooked.
- Add half of the squash to the risotto, half the oatcream, a tablespoon of margarine, along with the sage, parsley. Keep stirring and adding water if it gets dry.
- After another ten minutes add the rest of the squash
- After another ten minutes… taste test the risotto rice. Is it soft? If so, add the rest of the oatcream and the margarine and stir it all in.