Lemony Butternut Squash Risotto

This healthy squash risotto has so much going for it: tons of flavor from the slow

cooked onions, garlic, and rosemary, a super creamy texture from the pumpkin, and a cheesy flavor from the nutritional yeast. Adding the zest and juice of a whole lemon gives it just the right kick!

Lemony Butternut Squash Risotto [Vegan]

Ingredients

For the Risotto:

• 1 medium butternut squash or pumpkin
• 2 medium onions ,chopped finely
• 2 tablespoons olive
• 4 cloves garlic, sliced
• Small sprig rosemary
• 4 1/4 cups vegetable stock
• 1 1/2 cups Arborio rice
• 1 teaspoon chili flakes
• Zest of 1 organic lemon
• Juice of 1 lemon
• Good pinch pink Himalayan pink salt
• Black pepper
• 4 teaspoons nutritional yeast.

For the Topping:

• Roast squash
• Handful crushed hazelnuts

Preparation

1. Preheat oven to 400°F. Chop off about quarter of the squash and slice into chunks — no need to take the skin off. Coat in a little olive oil,  salt, and pepper, and then add to a baking tray. Bake in the oven for approximately 40 minutes, until roasted nicely.
2. Meanwhile, add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes, until soft and browning.
3. Peel and deseed the rest of the squash and chop into small cubes.  Add to the pan with the garlic and fry for a further 5 minutes.
4. Add the rice and rosemary to the pan and stir thoroughly to combine, then pour in about 1 1/2 cups of the stock.
5. Turn up the heat a little, continuing to add more stock when the rice has absorbed the liquid. Repeat until the rice is cooked, but still has a little bite, and until the squash is tender.
6. To serve, add in the zest and juice of your lemon, salt, pepper, chili flakes, and nutritional yeast, and then stir to combine.
7. Top with the roast squash and crushed hazelnuts

https://www.onegreenplanet.org/vegan-recipe/lemony-butternut-squash-risotto/