This recipe is a fun, lighter version of a traditional risotto! It also happens to be vegan.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
This recipe is a fun, lighter version of a traditional risotto! It also happens to be vegan.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Rice
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast vegetables
Preheat the oven to 200°C/180°C fan. Peel the butternut squash and shallots. Finely chop the butternut squash. Slice the shallots and roughly chop the red pepper into chunks. Place the vegetables on a lined baking tray. Drizzle with olive oil and sprinkle with smoked paprika, cumin and chilli powder. Roast in the oven for 25 min.
2 Cook rice
Meanwhile, rinse the brown rice and add it to a pan of water along with the vegetable stock cube. Cook for 15-18 min or until tender. Drain and keep warm.
3 Make sauce
Meanwhile, place ¾ of the roasted vegetables in a bowl. Using a food processor or hand mixer, blitz the vegetables until smooth. Keep the remaining vegetables in the oven for an additional 5 min until crisp. Add the tahini, 2 Tbsp of lemon juice, minced garlic, salt and pepper to the food processor and pulse until the mixture is well blended.
4 Mix and serve
Tumble the rice with the blended vegetables. Check the seasoning and season with more salt and pepper if necessary. Garnish with the crispy vegetables, chopped coriander and lime wedges.