Butternut Squash Risotto

This healthy take on classic risotto is another favourite recipe from my blog. It's just as creamy and delicious as a classic risotto but it contains much more beautifying goodness. The brown rice tastes just as great as white, but it also adds in so much fibre, as well as an amazing array of vitamins and minerals. The beauty of the dish though is the creamy purée made with roasted squash cubes infused with paprika and cumin, a little tahini, apple cider vinegar and nutritional yeast. This is stirred into the rice and then topped with extra bites of soft squash and a sprinkling of coriander. Try adding steamed asparagus and broccoli on top of your risotto bowl for extra goodness.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the rice in a saucepan with 3 1/2 mugs (1 litre) of water and add a sprinkling of salt, a drizzle of apple cider vinegar and a sprinkle of dried herbs for some extra flavours. Bring the pan to a boil and let it bubble for 5 minutes or so, then simmer for about 4/5 minutes, covered, until the rice is soft not soggy, and all the water has evaporated. You'll need to stir the rice and may need to add more boiling water as it cooks.

Step 2

Preheat the oven to 210°C (fan 190°C).

Step 3

Place the squash squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake for about 20-30 minutes, until the cubes are perfectly soft and delicious. Roasting the squash really brings out the flavour, making it much more delicious than if it was steamed.

Step 4

Put the tree-quarter of the squash into a food processor with about 1/4 mug (75ml) water plus the nutritional yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy consistency forms.

Step 5

Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Then add the remaining pieces of squash and a handful of coriander to serve.