Vegan Butternut Squash Mushroom Pea Risotto
Ingredients
- 1 butternut squash, chopped
- 1 onion, chopped
- 200g risotto rice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp sweet miso
- 1 tbsp nutritional yeast
- 1.5 vegetable stock cubes
- unsweetened plant milk
- mushrooms, chopped
- frozen peas
Preparation
Roast the butternut squash in the oven for approximately 45 minutes at 180°C.
Sauté the onion until soft, then add the risotto rice, dried thyme, dried rosemary, sweet miso, nutritional yeast, and half a vegetable stock cube; stir for about 5 minutes.
Make vegetable stock using one stock cube.
Gradually add the vegetable stock to the rice mixture, stirring and simmering until evaporated; repeat until all stock is used up, then add unsweetened plant milk; continue for about 45 minutes until the rice is soft, stirring every 5 minutes.
Meanwhile, sauté the mushrooms until soft.
Stir in the sautéed mushrooms, frozen peas, and roasted butternut squash cubes until all are warmed through.
