Butternut squash, mushroom and raisin Risotto (Vegan)

Butternut Squash, Mushroom and Raisin Risotto (Vegan)

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Ingredients:
(Serves 2)

• 2 tbsp Margarine
• 200ml White wine 
• 500g Aborio Rice
• 250g Butternut Squash
• 12 Mushrooms, sliced.
• 500ml Vegetable stock
• Half of an onion
• Handful raisins
• 1 tbsp oil
• 1 Garlic clove, diced

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Method:

• Preheat oven to 200°C/ 400°F/ Gas 6
• Cube squash, slice mushrooms and dice up 1/2 of the garlic. Add to non-stick roasting tin, toss and add salt, pepper and herbs to taste. Leave in oven for 40-50 minutes until soft and golden in colour

• Once veg has roasted, turn oven off and set tin aside to cool while you prepare risotto

• Heat 1 tbsp of oil in pan with 1 tbsp (generous) of margarine to a deep, heavy-based pan

• Add onion and garlic and fry for a few minutes until tender 

• Then add rice to pan. Stir and cook for 1 minute 

• Pour in the wine and stir continuously until it has cooked into the rice

• Add 250ml of hot stock, handful of raisins,and pinch of mixed herbs. Season well with salt and pepper and simmer

• Keep adding more stock and stirring. Cook for 15-30 minutes

• After 15-20 minutes the rice should be soft but still have a bit of bite left to it. The texture of the risotto should be thick and creamy, but not loose. Add extra stock if necessary

• Remove pan from heat and stir in 1 tbsp butter, roasted vegetables ans mix into the risotto. Season to taste and add any remaining stock, if required

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Serve with home-made garlic ciabatta and a glass of wine :)

This is my 1st time of making a squash risotto and it tasted magnificent! (Even my fussy boyfriend loved it)

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