Squash & Saffron Risotto

Name: Squash & Saffron Risotto
Cuisine: British
Ingredients: 200 g risotto rice; 1 pint veg stock; 200 mls white wine; Lrg pinch saffron; 1 red onion; 1 cup finely diced butternut squash; 2 cloves garlic, crushed; 2 tomatoes, diced; 1/2 lemon, zest and juice; 200 mls soy milk; Smoked paprika, salt and white pepper to finish

Sonia @sonia

Bristol, UK

We’ve been hankering after a lovely risotto for some time and today was the day. When you’re making a #vegan risotto, the stock has to be really good. I cheat by combining veg stock, saffron, lemon and wine. Don’t forget ALL risotto tastes better if you drink wine while making it! 😊

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Ingredients

200 grisotto rice
1 pintveg stock
200 mlswhite wine
Lrg pinch saffron
1red onion
1 cupfinely diced butternut squash
2 clovesgarlic, crushed
2tomatoes, diced
1/2lemon, zest and juice
200 mlssoy milk
Smoked paprika, salt and white pepper to finish

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Steps

1

Half an hour before you start cooking, make up a pint of veg stock, add the saffron strands, lemon zest and wine and let it sit. Prep your veg.
2

Sweat off the onions and garlic in a really generous glut of olive oil.
3

When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes.
4

Then start adding in your stock a ladleful at a time, stirring regularly. Keep adding liquid as it’s absorbed until the stock/wine mix is all gone and the squash is tender.
5

Stir in the soy milk. At this stage add more hot water if the risotto is too thick.
6

Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika.

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Cooksnaps

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Sonia @sonia

on March 25, 2019 19:43

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/