A Mouth-Watering New Vegan Recipe from Rebel Recipes

Roast Squash Risotto

Serves 4

1 medium butternut squash or pumpkin (about 600g)

3 tablespoons olive oil a big pinch of ground

white pepper

2 onions, finely chopped 4 garlic cloves, sliced

150g arborio rice

2 tablespoons white wine 3 tablespoons fresh

thyme leaves

1 litre vegetable stock finely grated zest and juice

of 1 lemon

1 teaspoon dried chilli flakes 3 tablespoons nutritional

yeast flakes

1 tablespoon extra virgin olive oil, optional

1 tablespoon coconut yoghurt, optional

a handful of crushed hazelnuts, to serve

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Chop off about quarter of the squash and slice into evenly sized chunks – there is no need to take the skin off. Coat in 1 tablespoon of the olive oil, white pepper and season with salt. Arrange in a roasting tray and roast for about 40 minutes, turning occasionally, until nicely golden. Roughly chop and set aside.

Whilst the squash is roasting, add the onions and the remaining 2 tablespoons of olive oil to a wide-bottomed pan and fry gently over a low heat for 8–10 minutes, until soft and browning.

Peel and deseed the rest of the squash and chop into 1cm cubes. Add to the pan with the garlic and fry for a further 5 minutes. Add the rice, wine and thyme leaves to the pan and stir to combine. Pour in about 250ml of the vegetable stock. Turn up the heat a little to bring to a simmer, and then keep adding more stock once the rice has absorbed the liquid. Repeat until the rice is cooked but still has some bite and the squash is tender, about 20 minutes.

Add in the zest and juice of the lemon and season with salt and pepper. Stir in the chilli flakes and nutritional yeast flakes.

If you prefer a soft gooey rice, add the extra virgin olive oil and cover the pan. Allow to sit with the heat off for a further 5 minutes or so.

Stir in the coconut yoghurt, if using, and serve sprinkled with crushed hazelnuts and the roasted squash.