A hearty and elegant vegan risotto featuring antioxidant-rich black rice, sweet roasted butternut squash, and earthy sage. A wholesome and flavourful twist on a classic Italian dish, perfect for a nourishing meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 150g black rice (forbidden rice)
- 400g butternut squash, peeled and cubed
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 150g cremini mushrooms, sliced
- 1 liter vegetable broth, kept warm
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh sage, chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, half the chopped sage, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- 3.Add the minced garlic and sliced mushrooms to the pot. Cook for 5-8 minutes until the mushrooms have released their liquid and started to brown. Season with a pinch of salt and pepper.
- 4.Stir in the black rice, toasting it for about 1 minute. Begin adding the warm vegetable broth one ladleful (about 250ml) at a time, stirring frequently until the liquid is mostly absorbed before adding the next.
- 5.Continue this process for 40-50 minutes, or until the black rice is tender but still has a slight chew. Unlike Arborio, it will not become completely creamy.
- 6.Once the rice is cooked, turn off the heat. Stir in the nutritional yeast, lemon juice, the remaining fresh sage, and the roasted butternut squash. Mix gently to combine.
- 7.Check for seasoning and add more salt and pepper if needed. Let the 'risotto' rest for a couple of minutes before serving warm.
Nutrition Information
Why this recipe
This recipe is exceptionally nutritious, offering a wealth of antioxidants from black rice and vitamin A from butternut squash. It's a high-fiber, plant-based meal that supports digestive health and provides sustained energy, making it a perfectly balanced choice.
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