Butternut, Lemon and Broccoli Risotto

[Guest guest]

Sorry everyone. Ignore the last post. This is what the recipe should

look like.

 

 

 

 

Butternut, Lemon and Broccoli Risotto

 

 

400 g (14 oz) butternut pumpkin (squash), peeled, deseeded, chopped

2 1/2 tablespoons (10 tsp) olive oil

3 cups vegetable stock

2 lemons

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 1/2 cups arborio rice

300 g (10 1/2 oz) broccoli, trimmed, cut into florets

1/4 cup soy cream (-OR- a few spoonfuls of soy cream cheese)

50 g (1 3/4 oz) vegan parmesan cheese, grated

1/4 cup flat-leaf parsley leaves, chopped

salt and freshly ground black pepper, to taste

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place pumpkin (squash) in a roasting pan. Drizzle with 1 1/2

tablespoons (6 tsp) oil. Season with salt and pepper. Toss to coat.

Spread pumpkin (squash) over base of pan. Roast for 20 minutes or

until tender.

 

3. Meanwhile, bring stock and 3 cups cold water to the boil in a

saucepan over high heat. Reduce heat to medium-low. Cover and simmer.

 

4.Finely grate rind and juice lemon. Cut remaining lemon into wedges.

 

5. Heat remaining oil in a large saucepan over medium heat. Add onion,

garlic, lemon rind and 2 tablespoons lemon juice. Cook, stirring, for

3 minutes or until onion is soft. Add rice and cook, stirring, for 1

minute. Add simmering stock, 1 cup at a time. Stir with a wooden spoon

until all liquid is absorbed. Repeat with remaining stock, adding

broccoli and roast pumpkin (squash) with last cupful. Rice should

be tender and creamy (see note).

 

6. Cook, stirring, until broccoli is tender. Remove saucepan from

heat. Stir in soy cream, vegan parmesan and parsley. Season with salt

and freshly ground black pepper. Spoon risotto into bowls. Serve with

lemon wedges.

 

 

 

NOTE: The process of stirring in all stock will take about 30 minutes.

 

 

 

Serves 4.