I think risotto is a nice comfort food, but served nicely it’s also quite a nice meal to serve for a dinner party (or Xmas?!). Last year for Christmas I actually served fried risotto balls, what was a huge success. This risotto recipe is very simple, but oh so delicious as it includes butternut squash from the oven, so yummy! The nutritional yeast will give a little cheesy flavour to the risotto, what goes so well with the squash. I can personally eat this every day, haha.. it’s super easy and doesn’t need lots of preparation, whilst you’re creating a super tasty meal. Please let me know if you decide to give this a go!

SQUASHOTTO

Servers: 2

2 cups risotto (cooked)
500 ml veggie stock
6 rings butternut squash (1/2 cm thick)
1/2 onion (sliced)
8 mini portobello mushrooms (chopped)
1 tbsp nutritional yeast
2 cloves garlic (crushed)
2 tbsp olive oil
pepper/salt (to taste)
8 basil leafs

-Preheat the oven at 200C.
-Cook the risotto in the vegetable stock and keep adding the stock bit by bit until the risotto is done.
-Mix the nutritional yeast into the risotto, together with a little extra pepper if you’re into that.
-In the meantime mix the olive oil with the garlic and some pepper/salt.
-Put the squash, the onion and the portobello mushrooms in an oven dish and gently rub on the olive oil mixture until everything is nicely covered.
-Put the vegetables in the oven for about 15-20 min.
-Serve the risotto and the vegetables with some fresh basil.

Are you a risotto and squash fan? Than you should definitely try this Squashotto! Let me know if you’re going to try this recipe in the comments below or show me on Instagram using #PlanetManel. Thank you! X