The best and easiest festive risotto filled with lots of veggies and lots of love. Make this delicious dish for dinner guests and leave everyone amazed, no one will believe this creamy risotto is healthy and plantbased.
Prep time: 35 min
Servings: 5
Ingredients
1 garlic clove (minced)
1 white onion (chopped)
250 grams of chestnut mushrooms (sliced)
500 grams of risotto rice
250 grams of butternut squash (cubed)
150 grams of spinach
750 ml of vegetable broth
500 ml of unsweetened almond milk
6 tbsp of nutritional yeast
2 tbsp of truffle paste
s&p to taste
Pine nuts and parsley to serve
Instructions
This festive risotto is part of the Humbly Christmas Menu, check it out for more festive recipes.
Sprinkle the butternut squash cubes with olive oil and some s&p and place in the oven for 25 minutes at 220 degrees Celsius
Add some olive oil to a cooking pot and sauté the garlic, onion and mushrooms until the mushrooms are browned
Add in the rice and let it absorb some of the flavour before adding liquids (about 2 minutes)
Add in the vegetable broth and almond milk little by little so the rice continues to cook constantly (for 20-25 minutes)
Keep stirring constantly
Add more liquid if necessary so the rice doesn’t dry out
Lastly stir in the spinach, baked butternut, truffle paste and nutritional yeast and season with s&p if necessary
