I’ve been making this creamy butternut squash risotto ever since I found the recipe by a top chef from Luxembourg in a magazine. In the meantime I’ve adapted the original recipe a little more each time I made it – until it became vegan. Today I’d even top it with vegan “parmesan”.
The secret of a creamy risotto: waiting until the liquid has been absorbed by the rice almost completely, before adding another scoop. Obviously the rice shouldn’t burn, which is why stirring regularly is also very important. If you prefer a rather firm consistency, rinse the rice before cooking it; otherwise the starch will make the risotto soft and even more creamy. I usually don’t rinse the rice beforehand, because I prefer it to be very creamy.
A tiny bit of saffron gives the rice that golden-yellow color, for which the famous “Risotto alla Milanese” (= Milanese-style) is also known for.
The secret of a creamy risotto: waiting until the liquid has been absorbed by the rice almost completely, before adding another scoop. Obviously, the rice shouldn't burn, which is why stirring regularly is also very important.
- 2 shallots, finely diced
- 3-4 tsp frying oil (e.g. canola) or margarine (25 g)
- 1 cup Italian short-grain rice (Arborio or Vialone) (200 g)
- 3/4 cups + 2 tbsp sparkling wine (or dry white wine) (200 ml)
- 2 cups + 2-5 tbsp vegetable stock (hot) (500-600 ml)
- a pinch of saffron (0,2 g) (optional)
- 1/2 medium butternut squash (about 350-500 g)
- a pinch of sugar (optional)
- a pinch of sea salt
- 3 tbsp oat cream (or soy cream) (50 ml)
- a pinch chili powder (optional)
- 1 cup cashews (150 g)
- 3 tbsp nutritional yeast (25 g)
- 1/2 tsp salt
- a pinch of garlic powder (optional)
-
Sauté shallots in some oil (or margarine). Add risotto rice (rinsed or not, s. notes) to the pot and sauté until translucent. Deglaze with wine and lower the temperature as soon as it has evaporated.
-
Add a scoop (about 3/4 cup) of veggie stock, stirring regularly and add another one only when the rice has absorbed the liquid almost completely. Optional: add saffron to the last scoop before pouring it into the pot. Stir until risotto is smooth but still "al dente". This takes about 20 minutes.
-
Peel quash and cut into very small cubes. Sauté in oil or margarine for a few minutes, stirring regularly. Add sugar and salt and cook for another minute. Then set aside.
-
Add a little salt to the risotto and fold in oat cream. (Optional: stir in a tsp of margarine). Finally fold in butternut squash, but keep some of them for serving.
-
Ideally serve on a hot plate with some parmesan (s. below) and freshly ground chili.
-
Add all the ingredients to a blender and blend until finely ground.
(Keeps well in an airtight container in the fridge for up to a few weeks.)
- If you prefer a rather firm consistency, rinse the risotto rice before cooking it; otherwise the starch will make the risotto soft and even more creamy.
I hope you love this recipe – please let me know in the comment section below! If you make this vegan risotto, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
