With its golden and green hues, this quick and easy plant-based risotto is just perfect for this season! The stars of this dish are butternut squash and watercress, which are not only delicious and super colourful, but they are also rich in immune-boosting phytonutrients (like betacarotene) that will leave us glowing from the inside out!
The inspiration for today’s recipe was this Pumpkin Risotto with Watercress in October’s Vegan Life magazine. It looked so delicious and just perfect for the Autumn season!
*Disclaimer: Vegan Life sent me a complimentary copy of this magazine
I must admit that I took the image as inspiration, but ended up diverging quite a way from the original recipe. When it comes to risotto, I’m sorry to say that I’m a bit of a philistine. I can never be bothered to add the stock one ladleful at a time; so I simply add it all in one go, and leave it to gently simmer away. To be honest, I can never tell the difference between risotto cooked the ‘authentic’ way and my ‘bung it all in at once’ way, but that’s probably down to my unsophisticated palate.
For the pesto, I chose to use the recipe in my cookbook, and simply switched the basil and spinach for watercress. It honestly blew me away. I just wasn’t expecting it to taste SO good. It might just be my new, favourite pesto!
This watercress pesto proved to be the most perfect accompaniment for the risotto, so don’t be tempted to leave it out. And if you have any leftovers, it is also delicious spread on warm toast.
Roasted Butternut Squash Risotto with Watercress Pesto
- 1 TBSP extra virgin olive oil
- 600 g / 3 cups butternut squash cut into small, bite size cubes
- 1 TBSP vegan butter / vegetable spread
- 1 large white onion diced
- 2 tsp minced garlic
- 350 g / 1¾ cups Arborio risotto rice
- 1 litre / 4 cups low-sodium vegetable stock (broth)
- 2 tsp white miso* [See Notes]
- 50 g / 1½ cups watercress
- 60 g / ½ cup mixed nuts (I used walnuts and cashews)
- 1 tsp minced garlic
- 2 TBSP nutritional yeast flakes
- ¼ tsp salt
- 3 TBSP extra virgin olive oil
- 4 TBSP pumpkin seeds toasted
- 30 g / ½ cup watercress leaves
- freshly ground black pepper
- Preheat the oven to 200C (180C fan) / 400F.
- Line a large roasting tin with non-stick baking paper. Tip the squash cubes into the tin, drizzle with 1 TBSP oil and stir through until the squash is fully coated. Roast for 30 minutes or so, stirring half way through the cooking time.
- Meanwhile, gently heat 1 TBSP vegan butter in a large saucepan. Cook the diced onion for a couple of minutes, until it starts to soften. Stir in the garlic and continue cooking for another minute.
- Add the risotto rice to the saucepan and stir through to coat the rice in the butter. Add the stock and miso, stir through and bring to the boil. Reduce the heat to low, cover with a lid, and gently simmer for 15 minutes. Remove the lid and stir the rice. Leave on low heat for another couple of minutes or so, until the rice is cooked through but firm to the bite and the excess liquid has evaporated.
- When the squash is soft and starting to brown on the outside, remove from the oven. Mash half of it with a fork and stir into the risotto. Stir in the remaining squash cubes. Season with salt, to taste.
- Divide the risotto between four warm bowls. Add some dollops of watercress pesto, a sprinkling of toasted pumpkin seeds, some freshly ground black pepper and a few watercress leaves for garnish. You may not use all the pesto, but I recommend placing it in a pot on the dining table, as I’m sure people will want to go back for seconds!
- This can be prepared while the rice is cooking. In a small frying pan (skillet) gently fry the garlic in a tiny splash of the olive oil until it is fragrant and lightly browned.
- Tip all the pesto ingredients into a food processor – the watercress, nuts, nutritional yeast, salt, oil and garlic. Whizz until you reach the desired consistency, stopping now and then to scrape down the sides. Add a splash of water, if needed, to loosen the pesto.
Toasted Pumpkin Seed Garnish
- Once you have removed the garlic, add the pumpkin seeds to the frying pan and cook on medium heat, stirring regularly until they start to brown.
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If you make this Roasted Butternut Squash Risotto with Watercress Pesto (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here: Instagram, Twitter, Facebook, Pinterest.
Big thank you to the Vegan Life magazine for today’s recipe inspiration!
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