About this recipe
Traditional risotto can be quite time-consuming to make, but this recipe bakes it in the oven so is a great way to speed up the cooking slightly.
Butternut squash and sage are a match made in heaven and work really well together in this dish. Finishing the dish with some toasted pine nuts add another texture to the dish, along with being a great source of vitamin E, omega 6 and also a small amount of protein.
Photo credit: Hope Pointing
1tbs. Olive oil
1 White onion, finely chopped
2 Cloves garlic, crushed
300g Risotto rice
1 Small glass white wine (optional)
2 Tsp dried sage
1 Litre vegetable stock – may need extra
1 Butternut squash, peeled and cut into 2cm cubes
4 Tbsp soft cheese / vegan crème fraiche (Oatly works well)
50g Grated parmesan (or vegan parmesan)/ 4 tbsp. nutritional yeast
Juice of a lemon
Toasted pine nuts (optional)
Preheat the oven to 180C fan.
Then, in a large, deep pan or casserole dish (one than can go in the oven), heat the oil on medium heat. Sautee the onion and garlic for 5 minutes. Once softened, add the risotto rice, sage and wine (if using) and cook with the onion mixture for a further 2-3 minutes until the rice begins to go slightly translucent. At this point, season with salt and pepper and add half the vegetable stock and butternut squash.
Put in the preheated oven for 15 minutes. Stir the risotto and add the remaining stock and return to the oven for a further 10 minutes.
At this point, all the liquid should have absorbed and the rice should be cooked, but still have a little bite. Remove from the oven and give a good stir, add a tiny bit more water if needed, along with the crème fraiche and parmesan and stir well until it gets to a creamy consistency.
Finish with a little more salt and pepper if needed, a squeeze of lemon and a handful of toasted pine nuts.
Will keep for up to 3 days in the fridge and can be frozen for up to one month.