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Butternut Squash Risotto (v)

Butternut Squash Risotto (v)

with Rocket and Green Beans

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Creamy, hearty and wholesome, our dairy-free vegan butternut squash risotto is the perfect recipe for a cosy night in. Rosemary and butternut squash are a delicious flavour combination, especially when roasted together in the oven before being mashed into a rough puree. Mashing the squash thickens the risotto, as well as giving it a lovely creamy texture. Serve in deep bowls and top with the lemony dressed rocket and chopped pistachios.

Tags:Under 750 calories
Allergens:CeleryNutsSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ bunch(es)

Rosemary

1 pack(s)

Butternut Squash

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 bag(s)

Pistachios

(ContainsNuts)

½ pot(s)

Dried Italian Herbs

175 grams

Risotto Rice

1 sachet

White Wine Vinegar

(ContainsSulphites)

1 unit(s)

Lemon

1 bag(s)

Rocket

Not included in your delivery

750 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)491 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate89 g
of which sugars13.0 g
Protein16 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Pop the butternut squash onto a baking tray and drizzle on a splash of oil. Season with salt and pepper and sprinkle on the rosemary. Use your hands to rub the flavours all over the squash. Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

2

Meanwhile, fill a large saucepan with water (see ingredients for amount) and pop onto medium heat to slowly come to the boil. Stir in and dissolve the stock powder. Halve, peel and chop the shallot into small chunks. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds. Remove the pistachios form their shells. Discard the shells and roughly chop the nuts.

3

Heat a splash of oil in another large saucepan on medium heat. Add the shallot, Italian style herbs and a pinch of salt and pepper. Stir and cook until soft, 3-4 mins. Stir in the garlic and cook for 1 minute more. Pour in the rice and stir together. Cook and stir for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate.

4

Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat. Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb each ladleful of stock before adding the next. After 10 mins, add the green beans and carry on stirring.

5

When the squash is ready, remove from the oven and transfer to a bowl. Use a fork to mash it to a rough purée. Add to the risotto as soon as it is ready and keep cooking and stirring until all of the stock has been used. tTIP: The risotto is done when the rice is ‘al dente’ - cooked through but with a bit of firmness left. Halve the lemon and add a squeeze of juice to the risotto. Season to taste with more salt and pepperif required.

6

Pop the rocket in a large bowl and drizzle on a splash of oil and a squeeze of lemon juice. Toss and get ready to serve. Spoon the risotto into deep bowls and top with the rocket. Finish with a sprinkling of pistachios. Enjoy!