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Butternut Squash Risotto

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Ingredients

Adjust Servings:
150g arborio rice
half butternut squash
1 white onion
100g garden peas
1 tablespoon vegan butter
600ml vegetable stock
100ml white wine
1 lemon juice
sprinkle vegan parmesan

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Butternut Squash Risotto

Features:
    • 20
    • Serves 2
    • Easy

    Ingredients

    Directions

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    The lemon zing gives this risotto a light summer feel. Mixed in a few fresh garden peas and you’ve got a simple, filling, delicious meal!

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    Steps

    1
    Done

    Add the butter to the pan on a medium heat. Dice the onion and add. Cook gently to soften the onion. This should take 3-4 minutes. Meanwhile, heat the stock in a separate pan and keep it simmering.

    2
    Done

    Add the rice and fry for a minute. Next add the white wine and stir until the rice has soaked up most of it.

    3
    Done

    Add a ladle of stock to the rice. The pan should be hot enough to keep the stock simmering but not boiling. Keep stirring until the rice has absorbed the stock.

    4
    Done

    Once you get near the end of the stock the rice should have softened but still have a slight bite. Taste it to make sure.

    5
    Done

    Skin the butternut squash and chop into bite sized pieces. Add to a pot of boiling water. Add the garden peas after 3 minutes and continue to boil for another 3 minutes. Drain and add the butternut squash and peas to the rice.

    6
    Done

    Stir the rice, butternut squash and peas so everything is well mixed. Squeeze in the juice of a lemon.

    7
    Done

    Server immediately with lemon wedges. Grate some vegan Parmesan on top for some cheese flavour

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