Recipe #37 Vegan Butternut Squash and Lentil Risotto

Shopping list (4 -5 people)

1 butternut squash

300 gr arborio rice

1 onion

1 glass (around 175-200ml of white wine)

1,5 liter of vegetable stock

seasoning (dry parsley, salt, black pepper)

olive oil (2-3 tablespoons)

1/2 cup dry red lentils

Method 

Very similar to recipe #1.
So first thing peel the butternut squash. This can get messy, get a good peeler. After you have done place it on a tray, sprinkle with salt and pepper and olive oil and roast in the oven for 45min at around 220o C.

When you are done, the butternut squash should almost fall apart, so now start the risotto.

Heat 2 tablespoons of olive oil in a big pan or wok (I use a wok). Chop the onion as small as you can or use a food processor - throw it into the olive oil and sprinkle salt and pepper. Then add the roasted butternut squash and cover with the rice and one small glass of white wine (175ml). Let the wine evaporate almost completely and now start adding the vegetable stock.

I always use Vegetable stock Pot from Knorr, I find this to give much more flavour than the regular stock dry cubes. For 300gr risotto I use 2 pots in 1,5 litre boiling water.

Add a cup of vegetable stock at a time and wait till this almost evaporates and keep stiring. After the first cup of vegetable stock I added 1/2 cup washed dry red lentils. Continue to do this until there is no more vegetable stock. Sprinkle with seasoning again and dry parsley (or fresh coriander). Stir until there is no more vegetable stock and when this is done, turn off the heat and cover. Let it rest around 10-15 min before serving.
Sprinkle parmesan cheese or nuts to serve.