vegan, gluten free
When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug. 
Ingredients:
200g rice
2 tablespoons apple cider vinegar
2kg butternut squash
2 teaspoons paprika1 teaspoon ground cumin
2 tablespoon nutrional yeast
1 tablespoon tahini
handful of finely chopped fresh coriander
salt and pepper
Put the rice in a saucepan with 1 litre water and a sprinkling of salt, a drizzle of apple cider vinegar and a sprinkle of dried herbs for some extra flavour. Bring the pan to the boil and let it bubble for 5 minutes or so, then simmer for about 45 minutes, water has evaporated. You will need to stir the rice and may need to add more boiling water as it cook.
Preheat the oven to 210C.
Place the squash onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake for about 20-30 minutes, until the squash are perfectly soft.
Put three-quarters of the squash into a food processor with about 75ml water plus the nutriona; yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy consistency forms.
Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Then add the remaining piece of squash and a handful of coriander to serv.
Preheat the oven to 210C.
Place the squash onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake for about 20-30 minutes, until the squash are perfectly soft.
Put three-quarters of the squash into a food processor with about 75ml water plus the nutriona; yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy consistency forms.
Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Then add the remaining piece of squash and a handful of coriander to serv.
Recipe taken from
DELICIOUSLY ELLA
Ella Woodward
2015 by Yellow Kite
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