Spiced squash risotto



Day 23 in the 2016 VeganMoFo: Autumn/Fall Traditions – Are there any foods you traditionally make in this season?

  • 1 small squash (this was a red kabocha).
  • 1 teaspoon of coriander seeds
  • ½ teaspoon of black pepper corns
  • ¼ teaspoon of chilli flakes
  • 3 cloves of garlic, chopped
  • ½ tsp salt
  • Olive oil
  • 1 large onion, chopped
  • 200g Arborio risotto rice
  • A glass of white wine or vermouth
  • 500ml vegetable stock, warmed
  • ½ teaspoon dried oregano
  • Basil leaves
  • Vegan parmesan (Violife Prosociano)
  1. Cut the squash into 2cm cubes but do not peel.
  2. Crush the coriander seeds, black pepper corns, chilli flakes, 1 clove of garlic and ½ tsp of salt in a pestle and mortar.
  3. Put the squash, crushed spices, oregano and 1 tbs of olive oil into a bowl and mix so that the squash is coated.
  4. Put the squash into an oven pre-heated to 180° for about 20 minutes or until soft.
  5. Fry the onion in 2 tbs olive oil for about 5 minutes until soft but not browned.
  6. Add the remaining 2 cloves of garlic and cook for 2 minutes.
  7. Add the rice and fry until slightly transparent but not brown – stir constantly so it doesn’t stick.
  8. Add a glass of white wine or vermouth.
  9. Boil off the most of the liquid.
  10. Add a ladle of stock.
  11. Add the roasted squash.
  12. Simmer and keep adding ladles of stock whenever the liquid has been absorbed.
  13. Cook until the rice in tender.
  14. Garnish with basil and shavings of vegan parmesan.


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One Response to Spiced squash risotto

  1. Pingback: Simple Salad | Einfacher Salat – VGNGF = vegan, glutenfree, delicious.

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