Roasted vegetable risotto recipe by Bonsan
A light gluten-free meal that is sure to satisfy… try this healthy roasted vegetable risotto. Garnish with chives and serve with a salad!
Roasted vegetable risotto
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
-
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.
-
Heat the dairy-free spread in a pan, then add the onions and herbs and fry until soft and translucent.
-
Add the garlic to the pan and cook for another couple of minutes. Add the lemon juice and balsamic vinegar.
-
Add the risotto rice and stir for another minute. Add the wine to the pan and stir until most the liquid has been absorbed.
-
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.
-
Add a tbsp of Bonsan almond crème and stir it in to make a creamy consistency.
-
Add the roasted vegetables and stir everything together until mixed well. Season to taste.
-
Garnish with chives and serve with a side salad.
More gluten-free lunch recipes