How to Prepare a Hearty Vegetarian Recipe
Gone are the days when vegetarian recipes composed of stuffed peppers and lasagnes. Nowadays, there are fresh vegetarian recipes that you can try out and come up with an amazing meal. Whether you are a full-time vegetarian or you have set aside one day for meat, you can never run out of options. One of the best and customizable recipes out there is butternut squash and sage risotto. Here is how to prepare it and come up with a sumptuous meal.
To prepare this meal, you will require the following ingredients.
– 1kg butternut squash which has been peeled and chopped into medium sizes
– 3 tablespoons of oil
– 2 vegetable stock
– 50g peanut butter/vegan butter
– 300g risotto rice
– 1 finely chopped onion
– A small glass of white wine
– 50g parmesan finely grated
– Bunch sage half roughly chopped while the other half left whole
- Before preparing the risotto, the oven should be heated to around 220C. Once that is done, mix the chopped sage and squash, in 1 tablespoon oil. Spread them inside a shallow roasting tin. Allow them to roast for around 30 minutes, until it becomes tender and brown.
- As you wait for the squash to roast, prepare the risotto. Allow the vegetable stock to boil and then maintain a low simmer. Melt half the butter in a separate can over medium heat. Put in the onions and stir gently for around 10 minutes. It should be soft, but don’t allow it to get colored. Stir occasionally to ensure that the onions are evenly heated. Put the rice into the onions and ensure that they have been completely coated with butter. Once that is done, continue stirring until the rice becomes shiny while the grain edges appear transparent.
- It is now time to pour in your white wine then bring to simmer, until it has evaporated. At this moment, add your stock, a small at a time and stir the rice gently over low heat, for around 30 minutes. Continue doing this until all the rice is cooked. It should attain a starchy and slightly firm bite. This means that it should not be overcooked or undercooked. That is why you should keep heat levels at a medium. On the other hand, the texture of the risotto should be slightly soupy and creamy. If you move a wooden spoon through it, it should have a wake that holds on for a few minutes. Instead of looking for a rosemary substitute, it is better to leave it out.
- As you do this, fry the whole sage leaves gently in some olive oil, until they become crisp. Put them aside in a kitchen wrap or paper. Once the squash is cooked, half of it should be mashed to form a rough puree, while the other half remains whole. After the risotto is done, put in the puree and stir through, followed by addition of butter and cheese. Allow them to rest for several minutes.
The risotto should be served scattered, together with the whole squash chunks as well as the crisp sage leaves. This meal can be served during lunch or dinner. Whichever, way you prefer, you are guaranteed of a hearty meal.
|Recipe Author ~
My name is Kristin, and I’m a housewife with big love for cooking. When I’m not binging on the Food Network and attempting to become America’s Next Top Chef, I’m browsing online for unique recipes to awe my friends with. Now I ‘m a founder and main editor for Taste Insight, my blog about nutrition and vegetarian food!