Beat the Budget’s Vegan butternut squash risotto
- 1 butternut squash, peeled, deseeded and cubed
- 1 onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- A few sprigs thyme, leaves picked, plus extra to garnish
- 1 1/2tbsp tomato puree
- 25g Asda Arborio Rice
- 1 courgette, coarsely grated
- STORE CUPBOARD
- 2tbsp rapeseed oil
- 1 reduced-salt vegan stock cubes, made up to 1.1L
Preheat the oven to 190C/170C Fan/Gas 5.
Put the butternut squash on a baking tray, drizzle with 1tbsp of the oil and toss to coat well. Pop in the oven and roast for 30 mins, tossing halfway through.
Meanwhile, add the onion to a large pan with the remaining oil. Cook over a medium heat for 5 mins or until softened but not browned.
Add the garlic, thyme and tomato puree to the pan, frying the puree at this stage this gives it a more mellow flavour – essential for a tasty risotto.
Add the rice to the pan and cook for 1 min to toast.
Reserve 1 ladleful of the stock and set aside. Add 1 ladleful to the pan, stirring continuously, and keep stirring until the rice absorbs all the liquid. Repeat, adding 1 ladleful of stock at a time, until it is all used. This process gives the best consistency – and it's quite therapeutic!
Put halt the roasted squash in a blender with the reserved stock, then blitz to a puree. Fold into the risotto, along with the grated courgette, then stir to combine.
When the rice is fully cooked, fold int he remaining butternut squash or scatter over the top if you prefer. Garnish with thyme leaves and season with freshly ground black – and you're good to go!