Butternut squash and leek risotto

About the recipe

Try this delicious vegan risotto by Arthritis Foodie Emily Johnson. With roasted butternut squash and leeks, this comforting dinner is easy to make and packed with flavour.

You can customise this risotto by adding different vegetables such as spinach, peas or mushrooms, depending on what you have available. For extra texture and flavour, try stirring through fresh herbs, toasted seeds or a sprinkle of nutritional yeast before serving. The recipe is also a great option for batch cooking, as leftovers can be reheated for an easy meal the next day.

This vegan risotto is a comforting and nutritious meal that makes the most of simple plant-based ingredients. Butternut squash provides fibre, vitamins and minerals, while the leeks add flavour and extra nutrients. Using vegetables, herbs and wholesome ingredients creates a satisfying dish that fits well with a balanced meal.

Ingredients

For this recipe, you will need:

• 1 butternut squash
• Extra virgin olive oil
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 250g leeks, sliced into half-moons
• 300g brown rice
• 1 vegetable stock cube, dissolved in 800ml hot water
• 200ml plant milk
• 1 tbsp tahini
• 1 tbsp nutritional yeast flakes
• 1 tsp white miso paste
• Quarter tsp ground nutmeg
• Quarter tsp paprika
• 1 tsp apple cider vinegar
• 200ml water
• 16-24 sage leaves (4 leaves per serving)
• Sea salt and black pepper
• 2 handfuls of spinach, to serve (optional)

Method

1. Preheat the oven to 200°C fan.
2. Cut the butternut squash down the middle from the top to the larger bottom end and scoop out the seeds. Lay each side flat down to peel off the skin - it is easier to peel this way. (Or leave the skin on, if you prefer.) Then cut into chunks.
3. Transfer the squash to a roasting tray, sprinkle with sea salt and black pepper and roast for 30 minutes, turning halfway through.
4. Gently heat 1 tablespoon of extra virgin olive oil in a pan, add the onion and garlic and cook for 2 minutes, then add the leeks and soften for 1 minute.
5. Add the brown rice and coat with the oil and juices from the pan and season with a pinch of salt and pepper.
6. Pour in the 800ml vegetable stock, then turn the heat to medium-low and gently simmer for 20 minutes, with the lid on.
7. Meanwhile, in a blender, blend 250g of the roasted butternut squash with the plant milk, tahini, nutritional yeast, white miso paste, nutmeg, paprika, apple cider vinegar and water.
8. After the risotto has simmered for 20 minutes, add the butternut squash sauce mixture, put the lid back on and cook for 15 minutes with 300ml of water, stirring halfway through and 4 minutes before the end.
9. Heat some olive oil and a separate small pan and lightly fry the sage leaves until crispy.
10. Stir the rest of the roasted butternut squash into the risotto, or place it on top.
11. Serve the risotto topped with the crispy sage leaves and fresh spinach, if liked.