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I fancied something more comforting for dinner. I’ve not had risotto for ages. The trouble with risotto is that:
- it’s usually made with white rice
- it can take a long time to cook to get creamy
- it is often made with butter, cream or cheese
Traditional risotto is made with starchy shortgrain rice which is cooked slowly so the starches are released. I wanted to make a quick risotto, with wholegrain rice. I have bought brown risotto rice before, and it makes a nice risotto, but I didn’t have any for this recipe, so I used cooked brown basmati.
With chunks of butternut squash, roasted so the natural sugars are caramelised; peas to provide a contrast in colours and textures and a light creamy sauce made from butternut squash, this really hit the spot. You could add garlic to the recipe, I normally would have done but I’d run out 😦
Butternut squash ‘cheese’ sauce
- 100g butternut squash, peeled and cubed
- 5g nutritional yeast flakes
- 10g white miso paste
- 1tsp Dijon mustard
- Heat oven to 180C and roast the butternut squash until tender, about 30-45 minutes. You could also boil or steam it if you prefer.
- Reserve a few squares of butternut squash to give texture to the risotto. Put the rest of the ingredients into your food-processor and blend until smooth.
- Add a splash of water if it is too thick.
Butternut Squash Risotto
- 1 serving of butternut cheese sauce, made to instructions above
- 40g red onion
- 40g peas
- 50g (dry weight) brown basmati rice (cooked)
- Cook the rice in advance.
- Soften the onions by dry-frying them in a pan. Add a splash of water if they start to stick
- Add the rice to the pan and keep it moving. Add the reserved chunks of butternut squash, peas, and sauce, and heat thoroughly. Add water or stock if it is too thick.
- Serve sprinkled with a little nutritional yeast.
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