Butternut Squash and Toasted Pine-nut Risotto
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
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
Recipe details
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 .
Comments
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