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Roasted vegetable risotto

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 361 kcal
Author Bonsan

Ingredients

  • 1 small butternut squash, peeled and chopped into 2.5cm (1in) cubes
  • 2 parsnips, peeled and chopped into small cubes
  • 2 carrots, peeled and chopped into small cubes
  • 2 rosemary sprigs
  • 3 thyme sprigs
  • salt and freshly ground black pepper
  • 1 tbsp dairy-free spread
  • 1 white onion, peeled
  • 4 garlic cloves, peeled
  • 1 tbsp chopped rosemary and thyme
  • juice of 1/2 a lemon
  • 1 tbsp balsamic vinegar
  • 200 g risotto rice
  • 250 ml vegan white wine
  • 500 ml gluten-fee vegetable stock
  • 1 tbsp Bonsan almond crème spread - original
  • fresh chives and side salad, to garnish

Instructions

  1. Preheat the oven to 180ºC/Gas Mark 4. Place the vegetables in a roasting tin with sea salt and black pepper, rosemary and thyme, then bake for 30 minutes.

  2. Heat the dairy-free spread in a pan, then add the onions and herbs and fry until soft and translucent.

  3. Add the garlic to the pan and cook for another couple of minutes. Add the lemon juice and balsamic vinegar.

  4. Add the risotto rice and stir for another minute. Add the wine to the pan and stir until most the liquid has been absorbed.

  5. Gradually add the stock to the risotto and stir constantly until all most all of the liquid has been absorbed and the rice is cooked, around 20 minutes.

  6. Add a tbsp of Bonsan almond crème and stir it in to make a creamy consistency.

  7. Add the roasted vegetables and stir everything together until mixed well. Season to taste.

  8. Garnish with chives and serve with a side salad.

Nutrition Facts
Roasted vegetable risotto
Amount Per Serving
Calories 361 Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Saturated Fat 1g6%
Sugar 6.3g7%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.