Vegan Butternut Squash Risotto with Sauteed Apples
Do you know where those beautiful red-glowing apples on flowering trees also look good in? Your pan 😉 , mixed in their sweetness and woody cinnamon.
Vegan Butternut Squash Risotto
In just thirty minutes, your vegan butternut squash risotto is ready to serve. You’ll be pleasantly surprised by what a few simple ingredients like sweet, buttery butternut squash, mellow earthy ginger, and tiny, lingering pieces of mint can do to a dish. And, without losing its creaminess, for which risotto is known.
Olive oil – With some rice dishes, you add rice to boiling water. With risotto, it’s the other way around; you add boiling stock to the rice. But first, you must toast the rice. In the old days, they used butter or lard for this. But olive oil also works perfectly. You don’t have to use the expensive, refined oil either.
Ginger – To add a bit of flavor to the olive oil that will cover the rice, we add ginger. It’s the first stage of making a risotto, to give oil (or butter) aroma. Many risottos do this with other ingredients like shallot, garlic, or onions, for example. Depending on the main ingredient. For this vegan butternut squash risotto, we will use ginger.
Butternut Squash – That will be the main ingredient today; Butternut Squash. This, this creamy carrot, this sweet potato-like, fruity ingredient (yes, technically it’s a fruit) fits so well in this season. It’s a typical autumn ingredient. I love how its earthy flavor gets absorbed by risotto.
Apple – I recommend using sweet apples for this recipe, like Braeburn or Royal gala. You’ll be pleasantly surprised how well sweet sauteed apple couples with creamy butternut squash.
Mint – A raw fresh, cool mint leave will make your tongue dance a little. But when cooked, it tastes much more delicate.
Soy Milk – The finishing touch of many risottos and many kinds of pasta is called “The Mantecatura.” Adding extra creaminess. With non-vegan dishes, this is usually butter and/or some cheese like Parmesan. We’re going to make our risotto creamy by adding a blend of soymilk and butternut squash. So, no saturated fats and hello healthy proteins and vitamins.
Carnaroli rice – Within risotto rice, you have different varieties, all with their qualities. If you are not familiar with them, the most popular one is called “arborio.” Which, I feel, is misplaced. My favorite one is called Carnaroli, and if you can get your hands on this one, buy it. Especially when you are a beginner. In short, carnaroli is much easier not to overcook, and it releases more starch, which makes the risotto creamier.
Frying pan – A small frying pan to roast the pine nuts till they have a nice brown sear
Saute pan – A wide heavy-bottomed saute pan. Wide, so the broth or stock can evaporate more quickly. And the rice will cook more evenly.
Stock pan – Filled with stock to add to the risotto
Food processor – For the Mantecatura; we want a creamy, smooth mix of soymilk and butternut squash
Cutting board kitchen knife
Vegan Butternut Squash Risotto with Sauteed Apple
- 1 Teaspoon Coco nut oil
- 2 Teaspoons Olive oil
- 2 Teaspoons Ginger Finely cut
- 4 Apples Chopped into bite-sized pieces
- 20 Mint leaves Cut in half
- ½ Cup or 50 ml Soy milk
- 500 Gram or 4 Cups Butternut squash Cut into small cubes
- 5½ Cups or 1½ Liter Vegetable stock
- Preheat the oven to 200degrees C (400 degrees F). Heat stock till simmering. Toss ⅕ of the butternut squash in a bowl and mix it with a tablespoon of olive oil. Set aside.
- In a saute pan on low/medium heat, add olive oil and ginger. Cook it till the ginger releases its aroma (3 min).
- Stir in the Carnaroli andtoast it (1 min).
- Stir in the other 4/5 of the squash and add a big ladle of stock.
- When most of the stock is absorbed, add a new ladle. Keep repeating this process and often stir until the rice is al dente (15-19 min).
- Now, roast the butternut squash from step 1 in the oven for 10 minutes.
- Put the apple pieces into a skillet and cook them over medium heat (5 min). Then add coconut oil, cinnamon, and a pinch of salt and stir until well mixed.
- Cook the apples for another 5 minutes until they reached your desired softness. When the oven butternut squash is ready, mix them in a food processor with the soymilk until it is a thick liquid. Add to bowl and set aside.
- When the rice is done, put the heat off. Now stir in the butternut squash/soymilk blend and mint leaves. Cover it and let it rest for a minute.
- Give it one last stir and spoon into plates. Add sauteed apples.