Butternut Squash Risotto – Vegan
This week’s NutriPic on Facebook was risotto or spaghetti bolognese and risotto won the race so we’ve created this sublimely delicious, healthy butternut squash option. It does take a little bit of preparation as you have to activate the quinoa overnight by soaking it in water, but it’s definitely worth it.
Nutritional yeast adds to the deliciousness by adding a cheese like flavour to the dish. You can get this in most health food stores, we’d recommend adding it a tablespoon at a time, until you reach the flavour you desire.
Don’t miss out on next week’s NutriPic vote – head to Facebook to choose what healthy recipe you’d like.
Serves 4
Ingredients:
2 x butternut squash
250g/9oz white quinoa
4 handfuls frozen peas
1 onion
Handful pine nuts
2 garlic cloves
4 tbsp. nutritional yeast
1 tbsp. apple cider vinegar
1 tsp. dried oregano
Chopped coriander
Method:
- Activate the quinoa overnight by soaking in 500ml of water (leave for at least 8 hours)
- Preheat the oven to 170C/340F.
- Chop the butternut squash in half and place on a baking tray. Bake for 45 mins (or until softened) then remove from the oven and leave to cool.
- Once cooled scoop out the squash and place in a food processor. Process until completely pureed.
- Fry the onion in a saucepan over a medium heat for 6-7 mins (until softened) then add in the chopped garlic cloves and dried oregano and leave for a further 1-2 mins.
- Drain the quinoa and add to the saucepan along with the frozen peas, butternut squash puree, nutritional yeast, apple cider vinegar and chopped coriander. Mix well then leave on a medium heat for 5 mins, stirring occasionally.
- Meanwhile gently fry the pine nuts for 1-2 mins, until golden.
- Plate up the risotto and garnish with pine nuts and coriander.
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