Autumn risotto recipe
This 5-ingredient seasonal risotto is warming and comforting. Made using frozen butternut squash and carrots, this dish is the perfect vegan autumn bowlful.
See method- Serves 4
- 30 mins to cook
- 507 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 350g frozen butternut squash chunks
- 300g frozen Chantenay carrots
- 2 tbsp olive oil, plus a drizzle to serve (optional)
- 4 tbsp pumpkin seeds
- 300g arborio rice
- 2 salt-free vegetable stock cubes*, made up to 1.2ltrs
Each serving contains
- Energy
- 2130kJ 507.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 11g
of the Reference intake
Carbohydrate 75.8gProtein 12.0gFibre 4.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash and carrots with 1 tbsp olive oil (1 tbsp for nutrition) on a large baking tray and roast in the oven for 20 mins, tossing occasionally, until cooked throughout.
- Put the pumpkin seeds in a large frying pan over a medium-high heat and cook for 3-5 mins, tossing frequently, until they start to pop. Set aside in a bowl.
- Heat the remaining 1 tbsp olive oil (1 tbsp for nutrition) in the frying pan, add the rice and toast for 2 mins until it starts to sizzle. Stirring continuously, add the stock, a little at a time, allowing it to be fully absorbed between each addition until the rice has puffed up, is coated in a glossy sauce and has a slight bite in the middle – this should take around 20 mins. Season to taste.
- Stir through the roasted squash and carrots and any cooking juices, allowing them to break up slightly in the risotto. Add a splash more boiling water if needed to achieve the desired consistency.
- Serve topped with the toasted pumpkin seeds and a drizzle of olive oil, if you like.
- Tip: *Try using a gluten-free or vegan stock cube.
- See more Risotto recipes
