• 2 mugs Arborio rice
• 1 butternut squash
• 2 dozen mushrooms
• 1 mug peas
• Handful spinach
• Knob vegan butter
• 1L hot water
• 2 teaspoons vegetable stock
• Vegan cheddar cheese (optional)
Begin by peeling the butternut squash, then cut it into bite-size pieces and set to one side.
Prepare a large cooking pot. Add a knob of butter and allow to melt completely. Add the rice to the pot and stir until all of the rice is coated in the butter. Allow to sit on a low heat for several minutes, stir continuously so that the rice doesn’t stick to the pan.
Combine the vegetable stock with the hot water and stir well until dissolved. Add a small amount of vegetable water to the rice, stir and then allow to simmer.
Continue to add small amounts of vegetable stock to the rice every 5 minutes, then stir and simmer. The rice should remain on a low heat throughout.
Meanwhile, sauté the butternut squash in a separate pan until it becomes soft. Once cooked, separate it into two portions. Transfer one portion into a bowl and allow it to cool, and then blend in a food processor.
Combine the remaining butternut squash with the chopped mushrooms and peas – sauté until browned.
After 25 minutes the rice should have absorbed all of the vegetable water – add more water and stock if required.
When the rice is cooked, add the blended butternut squash and combine with the additional squash, mushrooms and peas. Allow the risotto to cook for a further few minutes and stir well, then serve.
Add vegan cheddar cheese for extra flavour. Top with wilted spinach and allow the dish to cool before eating.
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