Roasted Butternut Risotto (Vegan)

September 7, 2022

A nourishing bowl of delicious goodness. The nutty taste of roasted butternut with the delicate flavour of arborio rice.


4 tbsp Nuttelex (melted)

1 medium butternut squash/pumpkin (peeled and chopped into cubes)

1 large carrot (peeled and chopped finely)

2 cloves garlic (peeled and chopped finely)

2 tbsp Nuttelex

1 medium yellow/ white onion (chopped finely)

150g Arborio rice

800ml vegetable stock

1 dash grounded nutmeg

1 stalk fresh sage (half for garnish, half for mixture)

1 stalk fresh thyme

1 bay leaf

Salt and pepper to taste

Vegan cheese (optional)


Sage leaves (fried to crisp)


1Heat the oven to 190°C. Toss the butternut squash in 4 tbsp melted Nuttelex together with half of the sage. Spread onto a lined baking tray and roast for about 30 mins until tender and caramelized. Remove sage.

2Boil the vegetable stock with thyme and bay leaves in a pot. Add carrots into stock and simmer till tender. Drain out carrots & blend with half of roasted squash till puréed. Set aside with the other half of squash.

3In a frying pan, melt 1 tbsp Nuttelex over a medium heat. Fry the onions and garlic till they are soft and fragrant. Stir the Arborio rice into the onions until it is well coated. Keep stirring until the grains start to look transparent.

4Pour in a ladleful of hot vegetable stock, simmer till stock is absorbed into rice. Repeat process over a low heat for 17 - 20 mins, until the rice is soft, creamy & al dente. Stir in the squash carrot purée and nutmeg, combine well. Add in remaining roasted squash, Nuttelex and vegan cheese. Salt & pepper to taste.

5To serve, transfer risotto onto plate, garnish with crisp sage leaves.