Squash and Water Chestnut Risotto
This is a rich and nutritious winter meal
INGREDIENTS
4 cups vegetable stock
3 tbsp olive oil
1 small onion, finely chopped
1 1/2 cups squash, diced
8 oz/225 g water chestnuts, canned, sliced
1 1/2 cups risotto rice
2/3 cup dry white wine
1 tsp crumbled saffron threads
1/2 cup of hummus with 2 tbsp of nutritious yeast
1. Bring the stock to a boil , then reduce the heat and keep simmering over low heat while y
you are cooking the risotto.
2. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Stir in the onion and squash and cook, stirring occasionally, for 5 minutes, or until the onion is soft and starting to turn golden and the squash begins to colour. Coarsely slice the water chestnuts and add to the mixture.
3. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2 to 3 minutes, or until the grains are translucent. Add the wine and cook, stirring constantly, for 1 minute, until it has reduced. If using the saffron threads, dissolve them in 4 tbsp of the hot stock and add the liquid to the rice after the the wine has been absorbed. Cook, stirring constantly, until the liquid has been absorbed.
4. Gradually add the hot stock, a ladle at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
5. Remove the risotto from the heat and add the hummus and nutritious yeast until totally combined. Add the seasoning if necessary, spoon the risotto onto 4 warmed plates, and serve at once.
Serves 4