Vegan Warming Winter Risotto Bosh TV

Warming Winter Risotto

  • Simple
  • 0:45 m
  • 20 ingredients

This delicious, hearty and healthy vegan recipe is perfect for the cold weather or even winter snow! It's packed full of veggies so will light your body up like a fire, but it's also silky, sumptuous and a real crowd pleaser. It's a super simple plant-based recipe - so you'll have everyone impressed in no time at all. Trust us, this veggie dish is gorgeous. A great vegan risotto recipe to get your teeth into. Get involved!

Serves: 4

Ingredients

For the roasted veg

  • 2 sprig of rosemary
  • 2 sprig of thyme
  • 1 small butternut squash - peeled and cut into 1 inch cubes
  • 2 parsnips
  • 2 carrots - peeled and cut into 1 inch cubes
  • 1 red onion - peeled and cut into 1 inch cubes
  • 4 garlic cloves
  • salt
  • pinch of pepper
  • Juice of 1 lemon

For the risotto

  • 2 tbsp plant-based Flora
  • 1 tbsp rosemary
  • 1 tbsp balsamic vinegar
  • 1 tbsp thyme - finely chopped
  • 200g risotto rice
  • 250ml white wine
  • 500ml vegetable stock
  • 1 white onion - finely chopped
  • 4 garlic cloves - finely chopped

To serve

  • chives for garnish

Before you start

Preheat oven to 180°C | Baking Tray

Step 1

Roast the veg

  • Put the Roasting Ingredients on a roasting tray and bake them for 30 minutes

Ingredients

  • 2 sprig of rosemary
  • 2 sprig of thyme
  • 1 small butternut squash - peeled and cut into 1 inch cubes
  • 2 parsnips
  • 2 carrots - peeled and cut into 1 inch cubes
  • 1 red onion - peeled and cut into 1 inch cubes
  • 4 garlic cloves
  • salt
  • pinch of pepper

Step 2

Start the risotto

  • Warm the dairy free flora in a pan, add the onions and fry them until they're translucent
  • Add the garlic to the pan and stir it into the onions
  • Add the rosemary and thyme to the pan and stir them into the onions
  • Add the lemon juice and balsamic vinegar and stir them into the onions
  • Add the risotto rice to the onions and it in so it takes on the colour of the balsamic
  • Add the wine to the pan and stir it into the rice until most of the liquid has been absorbed by the rice
  • Add the stock to the risotto gradually and stir constantly until all most of the liquid has been absorbed by the rice

Ingredients

  • 2 tbsp plant-based Flora
  • 1 tbsp rosemary
  • 1 tbsp balsamic vinegar
  • 1 tbsp thyme - finely chopped
  • 200g risotto rice
  • 250ml white wine
  • 500ml vegetable stock
  • 1 white onion - finely chopped
  • 4 garlic cloves - finely chopped
  • Juice of 1 lemon

Step 3

Combine

  • Once the roasted veg is done in the oven add them to the risotto and stir them in so they're well mixed

Step 4

Time to serve

  • Serve with a side salad and garnish of chives

Ingredients

  • chives for garnish