Experience the cozy flavors of fall with this creamy vegan pumpkin risotto, crowned with crispy fried mushrooms, sweet caramelized red onions, and crunchy roasted hazelnuts. As seasoned recipe developers at Lassie, we've perfected this dish to deliver restaurant-quality results at home.
Ingredients
Serves 4
- 300 g Lassie risotto rice
- 1 butternut squash
- 200 g mixed mushrooms
- 2 red onions
- 2 tsp balsamic vinegar
- 100 g hazelnuts
- 2 tbsp agave syrup
- 1.25 l vegetable stock
- 10 leaves of fresh sage
- 4 tbsp olive oil
- salt and pepper
Read also: ‘3 reasons to eat pumpkin today‘
Preparation Method
- Preheat the oven to 200 °C.
- Peel and seed the butternut squash, then cut the flesh into 2 cm cubes. Slice the red onions into rings, tear large mushrooms into smaller pieces, and coarsely chop the sage.
- Spread the squash cubes on a parchment-lined baking tray, season with salt and pepper, and roast for 20 minutes.
- Remove the squash from the oven and reduce the temperature to 175 °C.
- Toss the hazelnuts with agave syrup and spread on a parchment-lined tray. Roast for 10 minutes until golden, shaking halfway through.
- Meanwhile, heat 2 tbsp olive oil in a heavy-bottomed pan. Add Lassie risotto rice and stir until glossy. Gradually add vegetable stock, one ladle at a time, stirring until absorbed—about 20 minutes total. Fold in the roasted squash at the end.
- In a separate pan, heat 1 tbsp olive oil over high heat and fry the mushrooms for 5 minutes. Add chopped sage in the last minute.
- In the same pan, add another 1 tbsp olive oil and sauté the red onions over medium heat until softened, about 5 minutes. Stir in balsamic vinegar, reduce heat, and simmer for 2-3 minutes.
- Plate the risotto and top with fried mushrooms, caramelized onions, and roasted hazelnuts.
Recipe and image: Lassie
