3 Ingredient Butternut Squash Risotto
The key to this 3 ingredient vegan butternut squash risotto is in the method. It tastes amazing and once you know how, you won’t stop reusing this recipe, trust me! The squash adds the perfect sweetness for a warming evening dish.
The 3 ingredients you need
- Butternut squash
- Arborio rice
- Vegetable stock
How to make 3 ingredient risotto
Preheat the oven to 200°C/400°F.
Peel and chop the butternut squash into bite-sized chunks. Add to a baking tray, drizzle with oil and season with salt and pepper. Add to the oven and roast for 30-35 mins, turning halfway through.
Meanwhile, heat up a knob of butter, or generous drizzle of olive oil, in a pan over medium heat.
Add in the arborio rice, and stir through and cook for a minute or two.
Add a ladle of stock bit by bit to the risotto, stirring after each ladle and allowing it to fully absorb. The key to yummy risotto is continually stirring and adding the liquid gradually
Keeping an eye on the butternut squash, remove from the oven when ready.
When you’ve used all of the stock and the risotto is cooked, add 2/3 of the cooked butternut squash. Mix and mash some of the pieces into the risotto.
Serve in bowls and top with the remaining squash chunks.
If you’re not sticking to 3 ingredients, top with some vegan parmesan cheese, or nutritional yeast and cook your butternut squash with sage for extra flavour!
3 Ingredient Butternut Squash Risotto
Ingredients
- 1 small butternut squash (peel & chopped )
- 300 g arborio rice
- 1 l vegetable stock
- salt & pepper (to taste )
Instructions
- Preheat the oven to 200°C/400°F
- Add the butternut squash to a baking tray, drizzle with oil and season with salt and pepper. Place in the oven and roast for 30-35 mins, turning halfway through.
- Meanwhile, heat a knob of butter, or generous drizzle of olive oil, in a pan over medium heat.
- Add in the arborio rice, stir through and cook for a minute or two.
- Add a ladle of stock bit by bit to the risotto, stirring after each ladle and allowing it to fully absorb. The key to yummy risotto is continually stirring and adding the liquid gradually.
- Keeping an eye on the butternut squash, remove from the oven when ready.
- When you’ve used all of the stock and the risotto is cooked, add 2/3 of the cooked butternut squash. Mix and mash some of the pieces into the risotto.
- Serve in bowls and top with the remaining squash chunks.
Video
Notes
- If you’re not sticking to 3 ingredients, top with some vegan parmesan cheese, or nutritional yeast and cook your butternut squash with sage for extra flavour!
- Fresh herbs are also a welcome addition, parsley or basil would work particularly well here, or some fried crispy sage leaves on top would be great!
Nutrition
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One comment
Annabel
So simple and delicious