Make a restaurant worthy meal with this easy butternut squash recipe! Minimal ingredients needed.
Cooking Time: 45 Minutes
Serves: 6
Ingredients:
Vegan Butter - 2 Tablespoons *to make this recipe healthier you can omit or reduce this*
Onion - 1 Small to Medium
Garlic - 3 Cloves
Arborio Rice - 300g
Vegetable Stock - 2 Cubes/Teaspoons | Total 1.5 Litres
Butternut Squash - 1 Medium
Nutritional Yeast - 2 Tablespoons
Dried Parsley - 2 Teaspoons
Olive Oil - To Cook With
Method:
1) Chop the onion and garlic into small pieces.
2) Place a pan onto a medium heat and add the butter and a splash (about a teaspoon) of olive oil. When the pan is warm add the onion and garlic and allow to cook for about 8 minutes, stirring regularly.
3) Next prepare the stock by following package instructions. Also, peel and chop the squash into chunks.
4) Add the rice to the pan and stir into the oil. Allow to cook for 2 minutes. Turn the heat to low-medium. Begin to add the stock about 100mls at a time, allowing the rice to soak it up before adding the next 100mls.
5) Meanwhile, begin to cook the squash by placing the chunks in a pan of water and cooking over a medium heat until fork tender.
6) Continue adding stock to the rice until the rice is soft but still firm, you may not need all of the stock. Then add the squash, the nutritional yeast and the parsley to the pan. Stir all together and then serve.
I hope you enjoy this delicious meal!
Tag me in pictures of your creations on instagram! @_thewellnessspace :)
Love Always,
Lottie x
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