MEALS: Butternut squash risotto


At a work event last week, I requested special food (as always), I made my way over to the unsuspecting member of staff and started to explain that I couldn’t eat anything on the buffet because unfortunately I’m wheat intolerant AND vegan “no problem, take a seat and the kitchen will whip something up for you” OK! What did they whip? I have no idea, but it looked and tasted good.


It was obviously some sort of risotto and it was delightful. So good in fact that I’ve been craving risotto ever since!

What you need:
Drizzle of olive oil
1 x sweet potato
Coconut oil
1 x red onion
1 x garlic clove
1 1/4 cups of risotto rice
5 cups of bouillon
1 tablespoon of Vitalite
3/4 cup of grated vegan cheese (I use Violife)
Salt and pepper to taste

Pre-heat your over to 200c. Chop your sweet potato and drizzle the olive oil over it, roast the sweet potato in the oven for about 30 minutes. I did this hours before even starting the risotto just so that I was ready to go.

Grab yourself a small saucepan and a large frying pan. Boil your kettle and pour 5 cups of hot water into the saucepan, add some bouillon and whisk it together, keep it on a low heat so that it stays hot. Now in your frying pan you want to melt a chunk of coconut oil dice the onion, crush your garlic and throw them both into the coconut oil. Fry the onions and garlic until they start to smell divine and soften. Now you can chuck in the rice with the onion and garlic, start stirring the rice into the oil until the rice starts to go translucent.

Next you need to start adding the stock, one ladle at a time, add some stock, let it soak into the rice, keep stirring. Basically you need to do this until all of the stock is in with the rice. Once the stock is soaked into the rice, it’ll be all sticky and you can whack the butternut squash into the risotto, pop the Vitalite in to make it nice and rich then finally most of the grated cheese (I like to save a sprinkling for the plate). Once the cheese has melted into the risotto it’s good to eat baby! I like mine with some garlicy toast.

Ok so the other risotto looked much better than mine but it is super tasty.


Serves: 3-4

2 thoughts on “MEALS: Butternut squash risotto

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