Butternut Squash, Pea and Pine Nut Risotto
This is a wholesome, simple rice dish, where the textures and colours are a delight to the senses.
- Serves: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 clove garlic
- 2 fresh tomatoes
- 2 tbsp pine nuts
- 2 cups organic brown rice
- 1 cup frozen peas
- 2 tbsp extra virgin olive oil
- 1 large butternut squash
- 2 onions
- 500ml water
- 1 tsp miso paste or vegetable stock
- 1/2 cup apple cider vinegar or white wine
- sprinkling of nutritional yeast flakes (optional)
Finely chop the onions and garlic, and put into a large pan. Fry with 1tbsp olive oil. Rinse the rice and add it to the pan. Make sure everything is well coated in the oil and stir for 1-2 mins.
Peel the butternut squash and cut into chunks (or buy ready prepared for an easier option). Add it to the pan. Continue to fry for another couple of minutes.
Then add the hot water and miso (or vegetable stock) and simmer for about 15 minutes, with the lid on.
Chop up the tomatoes and add them to the pan, along with the peas and the vinegar/wine. Stir then replace the lid for another 5 minutes. Meanwhile put the pine nuts in dry pan and toast gently for a couple of minutes.
The rice should be cooked by now (check it is to your preferred texture before removing from the heat). Now add the toasted pine nuts and stir in that extra tablespoon of olive oil.
Serve with a little green salad, and sprinkle with nutritional yeast flakes (from health food shops) as a great alternative to Parmesan.
To your good health,