Sandra's Butternut Squash Risotto

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Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 1 tsp cumin
• 1 tsp coriander powder
• 500g rice
• 1 litre vegan stock
• 400g butternut squash peeled and diced
• 1 courgette diced
• 200g peas
• 1 tbsp parsley chopped
• 50g flaked toasted almonds

Method

• Fry onion in oil until transparent
• Add cumin and coriander
• Add rice and stir in stock slowly
• Simmer 10 minutes
• Add peas
• Simmer 5 minutes
• If no liquid left and rice cooked add parsley
• Serve with almonds on top

About

• Difficulty: Beginners
• Preparation: Fry
• Provides: 4 servings
• Vegginess:: Vegan

Type

• Main

Allergy details

• Dairy free
• Egg free
• Sugar free

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