Vegan butternut squash risotto with millet

Vegan butternut squash risotto with millet
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min. Simmering time 20 min

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.

Add to your plant-based repertoire with more vegan comfort food ideas.

Nutrition: per serving

Calories
583kcals
Fat
30.7g (4.3g saturated)
Protein
11.8g
Carbohydrates
59.5g (12.2g sugars)
Fibre
11g
Salt
0.1g
Calories
583kcals
Fat
30.7g (4.3g saturated)
Protein
11.8g
Carbohydrates
59.5g (12.2g sugars)
Fibre
11g
Salt
0.1g

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)

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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).

delicious. tips

  1. If you don’t want half a squash languishing in the fridge, make a bigger batch of purée by using three-quarters of the squash and trebling the amount of miso, nutritional yeast, garlic and veg stock. You can then use a third of it in this recipe and freeze the rest.

    Using millet – a gluten-free grass seed – instead of rice to create the risotto adds to the earthy, nutty flavours.

  2. The butternut purée can be made in advance and frozen – just defrost before using. Then all you have to do is stir through the cooked millet and top with the sage and nuts.

Recipe By

Pollyanna Coupland

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