RECIPE: HOW TO DO VEGAN BUTTERNUT SQUASH RISOTTO WITH MILLET

Butternut squash, sage and hazelnuts are an iconic flavour combination synonymous with the colder months and work really well in this simple, plant based dinner. Using millet – a gluten-free grass seed – instead of rice to create the risotto adds to the earthy, nutty flavours.

RECIPE HOW TO DO VEGAN BUTTERNUT SQUASH RISOTTO WITH MILLET

Dificulty: Easy
Portion: Serves 2
Time: Hands-on time 25 min. Simmering time 20 min

Ingredients

½ (500g) butternut squash
Extra-virgin olive oil to drizzle and fry
2 garlic cloves, sliced
750ml of vegetable stock
100g of millet, see Tips
1 sage sprig, leaves picked
2 tbsp hazelnuts, roughly chopped
1 tsp white miso paste (make sure it’s gluten-free if you need it to be)
Pinch nutritional yeast flakes
2 tbsp oat fraiche (optional)

Step by step preparation

Heat the oven to 200°C fan/gas 7. Remove the peel from around half the squash, leaving the other half unpeeled, then chop into 2cm pieces, keeping the peeled and unpeeled pieces of squash separate. Put the unpeeled squash on a baking tray, toss with a little oil, season with salt and pepper and roast for 25 minutes.
Meanwhile, put a medium lidded saucepan over a medium heat with a dash of oil then add the peeled butternut squash and sliced garlic. Cook for 5 minutes until starting to soften, then pour in 250ml of the vegetable stock. Cover and simmer until soft (about 12–15 minutes).
Bring the remaining 500ml vegetable stock to the boil in a separate saucepan, then add the millet. Turn the heat down and gently simmer for 15 minutes. Heat a drizzle of oil in a small frying pan and add the sage leaves and chopped hazelnuts. Cook for a few minutes until golden and crisp, then drain on kitchen paper.
Once the squash and garlic are soft, drain (reserving the stock) and transfer to a blender. Add the miso and nutritional yeast, then whizz into a smooth sauce, adding back in a splash of the stock as needed. Stir the butternut purée through the millet, taste for seasoning, then divide between bowls and top with the roasted squash, hazelnuts, sage leaves and a spoonful of oat fraiche (if using).

RECIPE: HOW TO DO VEGAN BUTTERNUT SQUASH RISOTTO WITH MILLET

RECIPE: HOW TO DO CORN ON THE COB PEANUT CURRY

RECIPE: HOW TO DO MUSHROOM AND TRUFFLE KHICHADI

RECIPE: HOW TO DO VEGAN KIMCHI

RECIPE: HOW TO DO VEGAN JACKFRUIT MASALA

RECIPE: HOW TO DO THE DUSTY KNUCKLE’S SOURDOUGH STARTER

RECIPE: HOW TO DO VEGAN CHOCOLATE CAKE

RECIPE: HOW TO DO SMOKY VEGAN CHILLI

RECIPE: HOW TO DO ORANGE, FENNEL AND PEA SHOOT SALAD WITH WALNUTS

RECIPE: HOW TO DO VEGGIE SAUSAGE CASSEROLE WITH APPLES AND CIDER

RECIPE: HOW TO DO MARMITE PARSNIPS WITH POPPY SEEDS

RECIPE: HOW TO DO WHOLE ROASTED SATAY CAULIFLOWER

RECIPE: HOW TO DO GREEN CORIANDER CHUTNEY

RECIPE: HOW TO DO MANGO CHUTNEY (AAM KI MEETHI CHUTNEY)

RECIPE: HOW TO DO ULTIMATE VEGAN GRAVY

RECIPE: HOW TO DO PADRON PEPPERS

RECIPE: HOW TO DO SMOKY JOLLOF RICE

RECIPE: HOW TO DO PIDE DOUGH

RECIPE: HOW TO DO POMEGRANATE-GLAZED AUBERGINES AND COURGETTE TABBOULEH

RECIPE: HOW TO DO POMEGRANATE FATTOUSH

RECIPE: HOW TO DO GENNARO CONTALDO’S LIMONCELLO