‘Cheesy’ Vegan Squash Risotto

Name: ‘Cheesy’ Vegan Squash Risotto
Yield: 4 servings
Cuisine: British
Ingredients: 1 red onion, diced; 3 cloves garlic, crushed; 4 strands saffron; 2 tbsp olive oil; Handful mushrooms, roughly sliced; 3 handfuls arborio rice; 1.5 L vegetable bouillon or stock; 75 g vegan cheese such as Violife; 1 large winter squash; Salt and pepper; Paprika

Sonia @sonia

Bristol, UK

This risotto is, quite frankly, delicious!!! Made in the #CookpadKitchen with the help of The Fuss Free Foodie (www.fussfreefoodie.com). This risotto is vegan comfort food, creamy and genuinely cheesy if you use a good #vegan cheese such Violife. We were too busy chatting to weigh out the ingredients so please excuse the amounts described as ‘handfuls’!

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Ingredients

4 servings

1red onion, diced
3 clovesgarlic, crushed
4 strandssaffron
2 tbspolive oil
Handfulmushrooms, roughly sliced
3 handfulsarborio rice
1.5 Lvegetable bouillon or stock
75 gvegan cheese such as Violife
1large winter squash
Salt and pepper
Paprika

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Steps

1

Preheat the oven to 190 C. Peel and dice the squash. Cook half of the squash in boiling water until tender, then purée this and add 75g of good quality vegan cheddar cheese (we recommend violife). Coat the remaining squash in olive oil, paprika or salt and pepper and roast in the oven until tender.
2

In a large saucepan, gently fry the onion and garlic in the olive oil until soft and translucent (about 5 mins). Add the saffron and mushrooms and give it all a good stir.
3

Add the rice and stir all of the ingredients again to coat the rice grains in oil and garlic.
4

Add the stock a ladleful at a time, give the rice a stir and allow the stock to be absorbed. When the stock has been absorbed add another ladle of stock. Repeat the steps until the stock has been used and the rice is fully cooked.
5

When the rice is cooked, endure the mixture is not too thick and dry - add a little boiling water if it needs loosening up. Then stir through you vegan cheese sauce, top with roasted squash cubes and serve!

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Cooksnaps

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Sonia @sonia

on November 14, 2018 14:49

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/