This healthy squash risotto has so much going for it: tons of flavor from the slow cooked onions, garlic, and rosemary, a super creamy texture from the pumpkin, and a cheesy flavor from the nutritional yeast. Adding the zest and juice of a whole lemon gives it just the right kick!
Lemony Butternut Squash Risotto [Vegan]
- 1 medium butternut squash or pumpkin
- 2 medium onions ,chopped finely
- 2 tablespoons olive
- 4 cloves garlic, sliced
- Small sprig rosemary
- 4 1/4 cups vegetable stock
- 1 1/2 cups Arborio rice
- 1 teaspoon chili flakes
- Zest of 1 organic lemon
- Juice of 1 lemon
- Good pinch pink Himalayan pink salt
- Black pepper
- 4 teaspoons nutritional yeast.
- Roast squash
- Handful crushed hazelnuts
- Preheat oven to 400°F. Chop off about quarter of the squash and slice into chunks — no need to take the skin off. Coat in a little olive oil, salt, and pepper, and then add to a baking tray. Bake in the oven for approximately 40 minutes, until roasted nicely.
- Meanwhile, add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes, until soft and browning.
- Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.
- Add the rice and rosemary to the pan and stir thoroughly to combine, then pour in about 1 1/2 cups of the stock.
- Turn up the heat a little, continuing to add more stock when the rice has absorbed the liquid. Repeat until the rice is cooked, but still has a little bite, and until the squash is tender.
- To serve, add in the zest and juice of your lemon, salt, pepper, chili flakes, and nutritional yeast, and then stir to combine.
- Top with the roast squash and crushed hazelnuts