Recipe #1 Butternut Squash Risotto

Ingredients

1 medium butternut squash

220 gr arborio rice
1 chopped onion
150 ml of white wine
2 1/2 cups of vegetable stock
seasoning (dry coriander, sea salt, black pepper, garlic powder)
2 tablespoons of olive oil

Method 

So first thing peel and cut in dices the butternut squash. Place it on a tray, sprinkle with salt and pepper and olive oil and roast in the oven for 30 min at around 200o C. Place the roasted butternut squash in a food processor or blender and add 2-3 tablespoons of water. Blend until you have a thick pure.

Now start the risotto:

Heat the olive oil in a big pan or wok. Add the chopped onion and allow it to get golden; sprinkle with some salt and pepper. Then add the rice and wine. Let the wine evaporate almost completely. Then add a cup of vegetable stock and wait till this evaporates too, and stir from time to time. Continue to do this until there is no more vegetable stock. At the end stir in the butternut squash pure and cover. Let it rest around 15 min before serving so that all the water has been absorbed. 

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.

Recipe #2 Mushroom risotto (no cheese)

Shopping list

around 500 gr of at least 2 different types of mushrooms

300 gr arborio rice

1 onion

1 glass (around 200-250ml of white wine)

1 liter of vegetable stock

seasoning (turmeric, dry parsley, salt, black pepper, paprika)

olive oil

Vegan Parmesan (for decoration)

Method 

So first thing cut the mushrooms in thin slices. I usually use the chestnut mushrooms and white button mushrooms (or if you like you can use hydrated porcinni mushrooms). When you are done preparing the mushrooms, start the risotto.

Heat olive oil in a big pan or wok (i use a wok). I chop an onion in a food processor and throw it in. While it gets golden sprinkle with some seasoning. Then add the mushrooms, all of them. You might need some more olive oil and seasoning. Stir well. Add the rice and then cover with the wine. Let the wine evaporate almost completely. Then add a cup of vegetable stock and wait till this evaporates too, and stir from time to time. Continue to do this until there is no more vegetable stock. Sprinkle with seasoning and dry or fresh parsley. Stir and cover. Let it rest around 15 min before serving.