Vegan risotto is swirled with dreamy mashed butternut and topped with crunchy pecan nuts and fresh fragrant basil. A truly divine risotto! It has the perfect balance of salty and sweet, making it irresistibly tasty, yet it also has a comforting element to it which will warm every inch of your soul.
Vegan Butternut Risotto
Vegan Butternut Risotto
with cashew nut cream cheese & pecans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cashew Nut Cream Cheese
- Fresh Basil
- Green Leaves
- Nutritional Yeast
- Pecans
- Risotto Rice
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. Dilute the stock with 500ml of boiling water.
TOASTY NUTS
Place the pecans in a pot, large enough for the risotto, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop.
GO, GO RISOTTO!
Return the pot to a medium heat with a drizzle of oil. When hot, add the rice and stir for 1-2 minutes until coated in the oil. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
MASH UP
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese and ¾ of the nutritional yeast. Season to taste. Toss the rinsed green leaves with a drizzle of oil, some seasoning and ½ the chopped pecans.
BUTTERNUT RISOTTO GOLD
Dish up a generous helping of the risotto, scatter over the remaining roasted butternut, and garnish with the picked basil and remaining pecans. Scatter over the remaining nutritional yeast and side with the dressed leaves. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut - 250g
Vegetable Stock - 5ml
Pecans - 10g
Risotto Rice - 100ml
Cashew Nut Cream Cheese - 10ml
Nutritional Yeast - 15ml
Green Leaves - 20g
Fresh Basil - 4g
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. Dilute the stock with 800ml of boiling water.
TOASTY NUTS
Place the pecans in a pot, large enough for the risotto, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop.
GO, GO RISOTTO!
Return the pot to a medium heat with a drizzle of oil. When hot, add the rice and stir for 1-2 minutes until coated in the oil. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
MASH UP
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese and ¾ of the nutritional yeast. Season to taste. Toss the rinsed green leaves with a drizzle of oil, some seasoning and ½ the chopped pecans.
BUTTERNUT RISOTTO GOLD
Dish up a generous helping of the risotto, scatter over the remaining roasted butternut, and garnish with the picked basil and remaining pecans. Scatter over the remaining nutritional yeast and side with the dressed leaves. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut - 500g
Vegetable Stock - 10ml
Pecans - 20g
Risotto Rice - 200ml
Cashew Nut Cream Cheese - 20ml
Nutritional Yeast - 30ml
Green Leaves - 40g
Fresh Basil - 8g
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. Dilute the stock with 1.3L of boiling water.
TOASTY NUTS
Place the pecans in a pot, large enough for the risotto, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop.
GO, GO RISOTTO!
Return the pot to a medium heat with a drizzle of oil. When hot, add the rice and stir for 1-2 minutes until coated in the oil. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
MASH UP
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese and ¾ of the nutritional yeast. Season to taste. Toss the rinsed green leaves with a drizzle of oil, some seasoning and ½ the chopped pecans.
BUTTERNUT RISOTTO GOLD
Dish up a generous helping of the risotto, scatter over the remaining roasted butternut, and garnish with the picked basil and remaining pecans. Scatter over the remaining nutritional yeast and side with the dressed leaves. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut - 750g
Vegetable Stock - 15ml
Pecans - 30g
Risotto Rice - 300ml
Cashew Nut Cream Cheese - 30ml
Nutritional Yeast - 45ml
Green Leaves - 60g
Fresh Basil - 12g
GOLDEN BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. Dilute the stock with 1.8L of boiling water.
TOASTY NUTS
Place the pecans in a pot, large enough for the risotto, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop.
GO, GO RISOTTO!
Return the pot to a medium heat with a drizzle of oil. When hot, add the rice and stir for 1-2 minutes until coated in the oil. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
MASH UP
When the butternut is cooked through and caramelised, remove from the oven and place ½ in a bowl. Mash with a fork or potato masher until smooth. When the risotto is done, add the mashed butternut to the risotto. Stir through the cream cheese and ¾ of the nutritional yeast. Season to taste. Toss the rinsed green leaves with a drizzle of oil, some seasoning and ½ the chopped pecans.
BUTTERNUT RISOTTO GOLD
Dish up a generous helping of the risotto, scatter over the remaining roasted butternut, and garnish with the picked basil and remaining pecans. Scatter over the remaining nutritional yeast and side with the dressed leaves. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut - 1kg
Vegetable Stock - 20ml
Pecans - 40g
Risotto Rice - 400ml
Cashew Nut Cream Cheese - 40ml
Nutritional Yeast - 60ml
Green Leaves - 80g
Fresh Basil - 15g
Woolies Products in this dish
