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: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Butternut
- Cashew Nut Cream Cheese
- Fresh Parsley
- Green Leaves
- Lemon
- NOMU Italian Rub
- Nutritional Yeast
- Onion
- Onions
- Pecan Nuts
- Risotto Rice
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 [2-3]|#7DA0D7 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the Butternut is cooked through and caramelised, remove from the oven and place 1⁄2 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, 3⁄4 of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a squeeze of lemon juice (to taste). Garnish with the parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 [2-3]|#7DA0D7 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the Butternut is cooked through and caramelised, remove from the oven and place 1⁄2 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, 3⁄4 of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a squeeze of lemon juice (to taste). Garnish with the parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1,2L [1,6L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 [3-4]|#7DA0D7 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the Butternut is cooked through and caramelised, remove from the oven and place 1⁄2 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, 3⁄4 of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a squeeze of lemon juice (to taste). Garnish with the parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1,2L [1,6L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 [3-4]|#7DA0D7 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR THE FLAVOUR
When the Butternut is cooked through and caramelised, remove from the oven and place 1⁄2 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, 3⁄4 of the nutritional yeast, the spinach and season.
FANCY DINNER
Dish up a generous helping of the Butternut risotto, scatter over the remaining roasted butternut, and a squeeze of lemon juice (to taste). Garnish with the parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef!
Frequently Asked Questions
What is the preparation time for Vegan Butternut Risotto?
The preparation time for Vegan Butternut Risotto with cashew nut cream cheese & pecans is between 30 and 45 minutes.
What is the total time required to make Vegan Butternut Risotto with cashew nut cream cheese & pecans?
The total time required to make Vegan Butternut Risotto with cashew nut cream cheese & pecans is between 45 and 60 minutes.
How many servings does Vegan Butternut Risotto provide?
4 servings
What are the main ingredients in Vegan Butternut Risotto?
Butternut, Cashew Nut Cream Cheese, Fresh Parsley, Green Leaves, Lemon, NOMU Italian Rub, Nutritional Yeast, Onion, Onions, Pecan Nuts, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Vegan Butternut Risotto?
Calories: 875, Carbs: 142 grams, Fat: grams, Protein: 23.8 grams, Sugar: 23.3 grams, Salt: 1153 grams
How do I prepare Vegan Butternut Risotto?
FANCY DINNER: Dish up a generous helping of the butternut risotto, scatter over the remaining roasted butternut, and a squeeze of lemon juice (to taste). Garnish with the parsley and the toasted pecans. Scatter over the remaining nutritional yeast. Finish it off with a crack of black pepper. Amazing work, Chef! BUTTERNUT FORGET: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). GOLDEN PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RISOTTO: Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 [2-3]|#7DA0D7 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and season. Loosen with a splash of warm water if too thick. FOR THE FLAVOUR: When the butternut is cooked through and caramelised, remove from the oven and place 1⁄2 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, 3⁄4 of the nutritional yeast, the spinach and season.
What should be prepared from my kitchen to make Vegan Butternut Risotto?
Butternut, Cashew Nut Cream Cheese, Fresh Parsley, Green Leaves, Lemon, NOMU Italian Rub, Nutritional Yeast, Onion, Onions, Pecan Nuts, Risotto Rice, Vegetable Stock, White Wine
How many calories does Vegan Butternut Risotto have?
875 calories
How much fat content does Vegan Butternut Risotto have?
grams
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