'Turn-Into-a-Pumpkin-at-Midnight' Risotto
Feeling the end-of-October chills yet? If so, there is one delicious, warming, healthy, and wholesome Halloween dinner that will keep the ghosts away from your house. With a beautiful blend of spices, this Vegan Butternut Squash Risotto is guaranteed to be a hit! If you're not carving a pumpkin this year, why not shape a pumpkin on your own plate and get the festivities started!
Ingredients
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 300 g butternut squash half coarsely grated; half cut into small cubes
- 160 g risotto rice
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ¼ teaspoon chilli powder
- 800 ml vegetable stock
- 80 g dairy-free cheese finely grated (optional)
- 30 g pumpkin seeds
- vegetable oil
- salt & pepper
Instructions
- Dissolve your stock cubes/powder in 800ml of boiling water. Keep warm on low heat.
- Toast your pumpkin seeds in a small frying pan (no need to add any oil) until they start to crack and pop. Set them aside for later.
- Add oil to a large heavy-based pan. Tip in the onions, add a pinch of salt and fry for 5 minutes until starting to soften.
- Add the grated butternut squash, chopped garlic, and risotto rice. Mix and fry for a minute or two.
- Add all the sices and mix well until all rice is covered.
- Add warm stock, 2 ladles at a time, stirring continuously. Cook until almost fully absorbed before adding more stock. Carry on until you have no stock left.
- In the meantime, add a tablespoon of oil to a frying pan. Fry the diced butternut squash for approx. 15 minutes, until soft and lightly coloured.
- When the risotto is done, stir in half of the vegan cheese, if using. Season to taste and spoon out onto two plates.
- Top with fried cubes of butternut squash, dairy-free cheese and toasted pumpkin seeds.
Tried this recipe?Let us know how it was!