Christmas Vegetarian Risotto

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Ingredients

For the risotto

0.5 butternut squash butternut squash
peeled and diced into chunks
2 onions onion
finely diced
2 garlic garlic
grated
200 g g chestnut mushrooms chestnut mushroom
finely sliced
300 g g risotto rice risotto rice
1.25 l l vegetable stock vegetable stock
0.75 bunches bunch sage sage
leaves picked and chopped
olive oil olive oil
sea salt sea salt
black pepper black pepper

To serve

50 g g butter butter
1 stale ciabatta rolls stale ciabatta roll
shredded into medium-fine breadcrumbs
50 g g dried cranberries dried cranberry
1 lemons lemon
zest and juice
75 g g Stilton Stilton
0.25 bunches bunch sage sage
leaves picked
truffle oil truffle oil

Winter vegetable risotto with brown butter breadcrumbs

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0:45 min
(16)

Method

Keep any Visiting Vegetarians happy with Billy and Jack's vibrant vegetable risotto, topped with a luxurious garnish of Stilton, truffle oil and rich brown butter breadcrumbs. They say: 'If you don't eat meat, or fancy a break from turkey, then this is our gift to you. Stuffed full of big Christmas flavours, it's a real treat!'. If you have any leftovers, roll into small balls and push a cube of blue cheese into the centre. Fry until crispy and serve with rocket for a light lunch.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. Arrange the butternut squash chunks across a baking tray and drizzle with oil. Season well, then roast for 40 minutes until golden. Set aside.
  3. Add a dash of oil to a pan and sauté the garlic and onion until translucent, seasoning generously. Add the mushrooms and cook until the water is released and they begin to brown.
  4. Place the risotto rice into the pan and allow to toast a little, then add a ladle of the stock and simmer, stirring continuously. Once the liquid has almost all been absorbed add another ladleful of stock, repeating this process until the liquid has been added and the rice has cooked.
  5. In another pan, heat the butter over a medium heat until it begins to brown. Add the breadcrumbs and cook until golden, then add the cranberries and set aside.
  6. Stir the butternut squash, chopped sage, lemon zest and juice into the risotto.
  7. To serve, divide between 4 bowls, crumble over the Stilton and drizzle with the truffle oil. Top with the bread crumbs, garnishing with the extra sage leaves.

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