Risotto is one of my all time favorite meals. Happily, the family are also fans. It is a little time consuming, but again, coming back to the subject of easy. It is easy. You can use any vegetables you want. You can add herbs and spices to suit your own tastes. It is filling, full of flavour, comforting, and a little bit fancy.
Print this post
I was introduced to risotto over twenty years ago by a Texan woman living here in Connemara. Her talent in the kitchen was awe inspiring. She had decided on an impromptu dinner party and stood me in front of the risotto pot to "stir constantly" while she flitted about the kitchen doing amazing things: stopping to adjust the temperature, throwing in handfuls of herbs, checking the consistency. I had no idea simple rice could hold this much importance, and after tasting it, I needed to know more.
Years later, I've tried several recipes and have melded my favorite parts together. Traditionally a dish full of butter and parmesan, I have made my vegan substitutions and the dish has become a family favorite. This recipe is a lovely summery version, but as long as you keep the major ingredients the same, you can change the vegetables and herbs to whatever your heart desires and it will be delicious!! (Another all time classic combo is mushroom and chive.)
Lemon & Thyme Vegan Risotto with Roasted Butternut Squash
Serves 4 large main portions or 8 side dish size portions
Preheat the oven to 200 Celsius (400 Fahrenheit)
For the Roasted Squash:
1 butternut squash
Oil of choice (I use olive)
Salt and pepper
For the Risotto:
2 liters (8 cups) vegetable stock
500 grams (2.5 cups) arborio rice
2 shallots or 1 onion
3 cloves garlic
250 ml (1 cup) dry white wine
4 Tbsp nutritional yeast
2 Tbsp fresh thyme leaves
1-2 Tbsp freshly squeezed lemon juice
2 Tbsp oil of choice
2 Tbsp vegan butter (optional)
Chili flakes (optional)
Salt & pepper to taste
If you want the squash and risotto to be finished at the same time, you have to juggle a bit.
While the oven is preheating, chop and de-seed the squash. I don't peel it, but feel free to do so if the spirit moves you. Toss the squash cubes in a little olive oil, salt and pepper, and spread out onto a baking sheet. Finely chop the shallots/onion, garlic, and thyme. Put the stock in a saucepan and keep warm on the stove over low heat. Measure out all other ingredients to have ready. Once all the prep is done, put the squash in the oven for 30 minutes and turn the pieces halfway through cooking with a spatula or tongs. Once done cooking, turn the oven off, crack the door, and allow it to stay warm until ready to serve.
While the squash is roasting in the oven, heat the 2 Tbsp oil in a large nonstick, high sided pot over medium heat. Once that has heated up, add the chopped shallot/onion and garlic. Cook for 2-3 minutes. Add the chopped fresh thyme and arborio rice. Stir to coat with oil and cook for 1 minute. Add the wine and start stirring. Once absorbed fully, start adding the warm vegetable stock 125 ml (1/2 cup) at a time, only adding more when the previous addition has been absorbed. Continue stirring throughout this process (it's the stirring that makes it creamy). You may or may not use all the stock. It depends on how high the heat is. Turn the heat down if the risotto is boiling. It should be kept at a simmer. If you run out of stock and the rice isn't done, you can continue to add small amounts of water until it is fully cooked. If you have stock left over and the rice is cooked, keep it to use in a soup. This will take about 25 minutes of adding stock and stirring rice. Once the rice is fully cooked to your taste, add the vegan butter, nutritional yeast, lemon juice, and stir in well. Season with salt, pepper, and chili flakes if desired.
To Serve: Dish risotto into bowls and top with the butternut squash. Sit and eat happily, knowing you have done a fabulous job.
For Leftovers: You can easily reheat it the next day by adding a little water to the rice and stirring in a pot over low heat until it's warm. To rewarm the squash, put it onto a baking sheet and into a preheated oven at 160 Celsius (325 Fahrenheit) for about 10 minutes.
Comments
Post a Comment