- 200ml white wine
- 1- 1.5l vegetable stock
- 1 tbsp olive oil
- 1 large tbsp vegan butter
- 1 small onion, finely chopped
- 2 garlic cloves, crushed and finely chopped
- 1/2 tbsp parsley
- 1/2 tbsp thyme
- 1/2 butternut squash, peeled & cut into cm pieces
- 220g risotto rice (some may need soaking overnight)
- 20g nutritional yeast
- 70g Oatly creme fraiche
- 70g Honestly Tasty Veganzola
- 175g mixed chestnut mushrooms, sliced
- Juice of 1 lemon
- Salt & pepper to season
- Other optional add ins: peas, spinach, asparagus
Preheat oven to 170°C. Cut the squash into small pieces, coat in olive oil and put in the oven for about 30 mins or until cooked through and crispy.
Meanwhile, heat the tbsp of butter in a large pan. Add the onion and garlic, cooking over a medium heat until soft. Add the parsley, thyme and mushrooms and fry until golden brown.
Add the risotto rice and stir until all grains are well coated in the veggie mix. Add the wine and stir until soaked in before adding a glug of stock. Continue adding the stock a little at a time, for about 45 minutes, stirring constantly.
Once the squash is cooked, add ½ of it and leave the rest in the oven (turned off) to keep it warm. Keep cooking the rice until tender (but still has a little bite!) - be patient; we all know that cooking risotto rice is not exactly a quick process! Cooking is a labour of love and all that…
Once ready, stir in the juice of 1 lemon, nutritional yeast, blue cheese and creme fraiche. Add anything else you might want to add - peas, asparagus… more cheese! Season well with salt and pepper to taste.
Plate up, adding the extra squash, Veganzola and a squeeze of lemon before digging in!