A Very Hale And Hearty Butternut Squash, Pumpkin & Sage Risotto

Fine dining dish that will still be a great add on to your healthy dishes.

Ok, the mere sight of the word RISOTTO can be a very big deal to some people. This is because for a lot of us, cooking Risotto can be quite of a challenge. And admittedly only a handful can pull off cooking the perfect Risotto.

But with the help of the internet and tons of tips and advice from a whole lot of chefs, cooking a classic Risotto, more over putting some twist into is, is now a piece of cake.

This special recipe is one that all vegetarians will definitely love. It’s flavorful, classy and truly healthy. Replacing chicken stock with vegetable stock is one of the magic to making it full vegetarian. My favorite part here is the pumpkin puree that explodes in your mouth. This is something you should totally try and serve to all your vegetarian friends.

Check out the recipe below.


BUTTERNUT SQUASH, PUMPKIN AND SAGE RISOTTO 

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Ingredients:

4 cups of cubed butternut squash (1 small butternut squash)

1 medium leek, sliced in half lengthwise, then thinly sliced.

1 small red chilli , finely chopped (optional)

2 cups of risotto rice (Arborio or carnaroli are the most common)

7 cups of vegetable stock,or no-chicken stock

1 cup vegan white wine

1/2 cup of pumpkin puree

1/2 cup nutritional yeast

1 tbsp apple cider vinegar

1/2 tbsp Dijon mustard

1 large bunch of sage leaves

coarse sea salt and freshly ground black pepper to taste

 

 

Click on the NEXT button for the rest of the recipe…

Instructions:

Preheat the oven to 180 Celsius. Toss the butternut squash and 6 sage leaves in 1 tbsp of oil, a little salt and black pepper then lay them in a single layer on a baking tray.

Heat a tbsp of oil in a wide saute pan over a low-medium heat .Have the vegetable stock simmering in a pot beside it. Keep it on a low simmer.  Add the leek and chilli (if using). Cook gently for 4-5 minutes until the leek is softened but not browned. Add the rice,stir thoroughly to coat the grains in the oil. Cook for 1-2 minutes until the rice is almost translucent. Turn the heat up to medium, then add the cup of wine. Keep stirring until the wine is absorbed. Add a ladleful of stock at a time, stirring almost consistently, until the liquid is absorbed then adding another ladleful.

After 5 minutes of stirring, put the butternut squash in the oven.Roast for 20-25 minutes, turning occasionally so it cooks evenly. Once roasted, add roughly a third of the squash plus all the roasted sage leaves to a blender. Add the pumpkin puree, nutritional yeast, apple cider vinegar, Dijon mustard and 1/4 cup of the simmering stock. Blend until smooth, scraping down the sides as needed.

When you add the final ladle of stock,take off the heat and add the blended mixture plus 4 finely chopped sage leaves. Judge for yourself if you think it needs to go back on the heat for a few minutes but generally I find that it’s the perfect consistency at that point (typically the time I want to photograph it for the blog, is the time that Coppertop needed me at the crucial moment so it ended up slightly thicker than usual :/ ) . Season to taste with a little coarse sea salt ( I use pink Himalayan) and freshly ground black pepper.

Now for my favourite part! Crispy fried sage leaves! Heat a little oil in a pan until hot. Add 8 large sage leaves for a few seconds , lift onto kitchen paper to absorb any excess oil and sprinkle with a little coarse sea salt.

Ladle onto plates, top with some of the roasted squash and then finish off by adding two of the fried sage leaves to the top.

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Resource: copperrainbow.com, bbc.co.uk