Vegan butternut squash risotto with millet
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Easy - November 2022
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Serves 2 -
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.
- Calories
- 583kcals
- Fat
- 30.7g (4.3g saturated)
- Protein
- 11.8g
- Carbohydrates
- 59.5g (12.2g sugars)
- Fibre
- 11g
- Salt
- 0.1g
delicious. tips
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.
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.