Butternut Squash and Toasted Pine-nut Risotto

Name: Butternut Squash and Toasted Pine-nut Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 50 grs pine nuts; 40 grs vegan Parmesan cheese cut in pieces (2 cm); 20 grs fresh parsley; 60 grs onion, halved; 300 grs butternut squash peeled , cut in pieces (2 cm); 20 grs olive oil; 150 grs dry white wine; 10-12 sage leaves; 250 grs risotto rice; 10-12 fresh sage leaves; 600 grs vegetable stock; 1 1/2 tsp of fine sea salt; 1/4 tsp ground black pepper; 20 grs unsalted vegan butter

by Cynthia Homemade

4 Portions

45 min

The risotto is one of my favourite Italian dishes and this recipe is a great vegan option for a stunning Thanksgiving side dish ( Would you like the a non-vegan risotto? No worries - Just check the tips at the end !).

The risotto has many advantages: it is easy to make, it doesn’t take long and it needs few ingredients to deliver a gorgeous meal. The flavours of this recipe are amazing and I can assure the family will be asking you for more!

I hope you have a wonderful Thanksgiving! Please visit and follow my instagram profile for more delicious recipes: https://www.instagram.com/cynthia_homemade

Wishing you the best for this holiday !!!

Cynthia

@cynthia_homemade

butternut squash and toasted pine nut risotto

Add some romero and Parmesan cheese for a beautiful presentation!

It is best to serve immediately !

It looks fabulous and it is delicious !

Butternut Squash and Toasted Pine-nut Risotto

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Recipe details

Yield 4 Portions
Time spent: Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min

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Ingredients

50 grs pine nuts
40 grs vegan Parmesan cheese cut in pieces (2 cm)
20 grs fresh parsley
60 grs onion, halved
300 grs butternut squash peeled , cut in pieces (2 cm)
20 grs olive oil
150 grs dry white wine
10-12 sage leaves
250 grs risotto rice
10-12 fresh sage leaves
600 grs vegetable stock
1 1/2 tsp of fine sea salt
1/4 tsp ground black pepper
20 grs unsalted vegan butter

Instructions

In a pan toast pine nuts until golden, medium high heat(5 min). Transfer to a bowl.
In a food processor, place Parmesan and parleys and chop. Transfer to bowl with pine nuts
In food processor, place butternut squash and oil and chop.
Transfer to a pan and sauté for 5-7 minutes until onion is transparent.
Add wine to the pan , followed by rice and sage leaves. Keep stirring in medium high temperature for 2-4 minutes.
Add vegetable stock, salt and pepper and cook for 10 -13 mins at medium high heat , stirring continuously.
At the end of the cooking time and check the consistency of the rice . Add more cooking time if you like the rice with “less dente” consistency.
Add reserved Pineuts-parsley, Parmesan mixture and stir well.
Taste risotto and adjust seasoning if desired. Leave to rest for 3 minutes
Serve immediately with scattered pine nuts for decoration.

Tips

For a non vegan option just change the following ingredients : Vegan Parmesan - just use normal Parmesan Vegan butter - Normal butter
It is important to make the risotto close to the time when you are going to have your meal .

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Butternut Squash and Toasted Pine-nut Risotto

Butternut Squash and Toasted Pine-nut Risotto

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Butternut Squash and Toasted Pine-nut Risotto

Butternut Squash and Toasted Pine-nut Risotto

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