https://www.cutoutandkeep.net/projects/butternut-squash-mushroom-and-raisin-risotto • Posted by Veenessar
(and it's vegan) This was the first time I have made a squash risotto and it came out wonderful! (Even my fussy boyfriend loved it) Please, try this and add or substitute whatever ingredients you want. This actual recipe was a boring squash recipe, so i jazzed it up with raisins and mushrooms :) ENJOY!!!
(and it's vegan) This was the first time I have made a squash risotto and it came out wonderful! (Even my fussy boyfriend loved it) Please, try this and add or substitute whatever ingredients you want. This actual recipe was a boring squash recipe, so i jazzed it up with raisins and mushrooms :) ENJOY!!!
Preheat oven to 200°C/ 400°F/ Gas 6
Cube squash, slice mushrooms and dice up 1/2 of the garlic. Add to non-stick roasting tin, toss and add salt, pepper and herbs to taste. Leave in oven for 40-50 minutes until soft and golden in colour
Once veg has roasted, turn oven off and set tin aside to cool while you prepare risotto
Heat 1 tbsp of oil in pan with 1 tbsp (generous) of margarine to a deep, heavy-based pan
Add onion and garlic and fry for a few minutes until tender.
Then add rice to pan. Stir and cook for 1 minute
Pour in the wine and stir continuously until it has cooked into the rice
Add 250ml of hot stock, handful of raisins,and pinch of mixed herbs. Season well with salt and pepper and simmer
Keep adding more stock and stirring. Cook for 15-30 minutes
After 15-20 minutes the rice should be soft but still have a bit of bite left to it. The texture of the risotto should be thick and creamy, but not loose. Add extra stock if necessary
Remove pan from heat and stir in 1 tbsp butter, roasted vegetables ans mix into the risotto. Season to taste and add any remaining stock, if required
Serve with home-made garlic ciabatta and a glass of wine :)