Sunday, February 5, 2012


Vegan squash & courgette risotto
Only make risotto if you have time - it's a dish that needs to be minded as it cooks. We are having a lazy Sunday so this was the perfect dish for today. I adapted the recipe from one by Catherine Fulvio from her lovely book Catherine's Italian Kitchen. Mr Vegan pitched in and we enjoyed making this together; it turned out delicious, so we enjoyed eating it together even more. I even have leftovers for tomorrow's lunch. Yum!


1 medium butternut squash
olive oil
2 cloves garlic, chopped
1 onion, chopped
1 sml courgette, thinly sliced
handful of basil leaves
250g arborio rice
600mls veggie stock


·         Preheat the oven to 200C
·         Cut the squash into large chunks (no need to peel), remove the seeds and place in a roasting tray.
·         Add a good glug of olive oil, the garlic and half the basil leaves. Season with salt and pepper.
·         Roast for 30 mins (or so) until golden and soft.
·         Allow the cooked squash to cool slightly then scrape the flesh from the rind and mash it with a fork.
·         While the squash is roasting, heat olive oil and fry off the onion and courgette until soft.
·         Add the rice and stir it through until the rice is coated with oil.
·         Add 100mls of stock, season with salt and pepper and simmer, while stirring constantly.
·         Reduce the heat and add stock one ladle at a time, always stirring.
·         Let the rice absorb the liquid then add more, always stirring.
·         After about 20 mins the rice should have softened and be creamy but still have some bite.
·         Add the mashed squash and stir through and serve.
·         OPTIONAL: You can grate some Parmesan over the top for non-vegans.


Gabi said...

I cannot express my love for risotto in words, veggie ones largely being my fave- yours looks lovely! :)

Gabi said...

I'm an absolute risotto fiend. Squash ones are definitely one of the best - yours looks lovely! :)


THanks Gabi. Mmmmm, risotto. Now I want some!