Filled with autumnal colours and flavour this vegan roasted squash and chestnut risotto will warm you through on chilly evenings.
Pre-heat the oven to 200°C.
Peel and roughly chop ¾ of the butternut squash into bite-sized cubes. Slice the remaining squash into semi circles. Place all the pieces onto a lined baking tray, drizzle with a little oil and roast in the oven for 20 minutes. After 20 minutes add the sage leaves and roast for a further 10 minutes.
Make up the vegetable stock with boiling water.
Meanwhile whilst the squash is roasting, heat a tablespoon of rapeseed oil in a large heavy bottomed pan over a medium heat. Add the shallots and celery and fry gently for 8-10 minutes, stirring, until they start to soften.
Add the rice and keep stirring for a couple of minutes until mixed with the softened vegetables. In stages gradually pour the vegetable stock into the pan – each time stirring until the liquid is absorbed before adding more stock. About halfway through pouring in the stock, tip in the garlic and the dried sage and continue to stir.
Add ¾ of the cooked squash and the roughly chopped chestnuts to the risotto. Stir through and mash the squash pieces with the back of the spoon as it continues to cook.
Gradually pour the Unsweetened Almond Breeze® into the rice, allowing it to be absorbed before adding more. Sprinkle in the nutritional yeast and seasoning and the remaining butternut squash pieces (reserving the slices for serving). It will take about 25 minutes until the rice is cooked through and has the desired creamy risotto consistency.
Before serving toast the pumpkin seeds in a dry frying pan for 3-4 minutes, stirring to make sure they don’t catch and burn.
Serve the squash and chestnut risotto with the remaining slices of butternut squash, fresh sage leaves and the toasted pumpkin seeds.
The risotto will keep in an airtight container in the fridge for 2 days and will freeze.