Creamy Squash Risotto with Tahini

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Instructions

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1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of oil and season with salt. Roast in the oven for 30 min or until golden and crisp.

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2 Prep

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the vegetable stock cube in it.

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3 Start risotto

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

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4 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

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5 Make sauce

Once the squash is done, place half (reserve the rest for garnish!) in a blender or food processor with the tahini, apple cider vinegar, nutritional yeast and water. Blitz into a smooth sauce and season with salt and pepper.

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6 Serve

Finely chop the parsley leaves. Once the risotto is cooked, stir through the creamy squash sauce, the remaining squash pieces and a squeeze of lemon juice. Divide among bowls and garnish with the parsley.

Tips for fussy eaters

Serve theirs plain with chunks of roasted squash and a handful of grated Parmesan.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

Who needs cheese? We use tahini to make this risotto rich and creamy.

Cooking Time: 40 min

Equipment Required: Blender

Cals 602 · Prot 13 · Carbs 107 · Fat 14

Dairy-Free

Ingredients

Number of people

Risotto base

Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Water 600 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Arborio rice 160 Grams
Fresh parsley 15 Grams

Creamy sauce

Butternut squash 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tahini 30 Grams
Apple cider vinegar 15 ML
Nutritional yeast 4 Grams
Water 100 ML
Black pepper 0.5 Tsp
Lemon 1 Piece

Who needs cheese? We use tahini to make this risotto rich and creamy.

Cooking Time: 40 min

Equipment Required: Blender

Cals 602 · Prot 13 · Carbs 107 · Fat 14

Dairy-Free

Instructions

photo

1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of oil and season with salt. Roast in the oven for 30 min or until golden and crisp.

photo

2 Prep

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the vegetable stock cube in it.

photo

3 Start risotto

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

photo

4 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

photo

5 Make sauce

Once the squash is done, place half (reserve the rest for garnish!) in a blender or food processor with the tahini, apple cider vinegar, nutritional yeast and water. Blitz into a smooth sauce and season with salt and pepper.

photo

6 Serve

Finely chop the parsley leaves. Once the risotto is cooked, stir through the creamy squash sauce, the remaining squash pieces and a squeeze of lemon juice. Divide among bowls and garnish with the parsley.

Tips for fussy eaters

Serve theirs plain with chunks of roasted squash and a handful of grated Parmesan.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

Ingredients

Number of people

Risotto base

Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Water 600 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Arborio rice 160 Grams
Fresh parsley 15 Grams

Creamy sauce

Butternut squash 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tahini 30 Grams
Apple cider vinegar 15 ML
Nutritional yeast 4 Grams
Water 100 ML
Black pepper 0.5 Tsp
Lemon 1 Piece
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