Basil Pesto & Roasted Squash Risotto

Name: Basil Pesto & Roasted Squash Risotto
Prep time: T25HMS
Cook time: T20HMS
Ingredients: 1 medium squash, peeled and cut into cubes; 250g aborio rice washed; 2 tbsp. olive oil; 2 onions, roughly chopped; 4 garlic cloves, sliced; 3 tbsp. white wine; 1.3 litre veg stock; 4 tbsp. nutritional yeast; Zest 1 lemon; ¾ jar Sacla' Vegan Basil Pesto; 1 tsp. sea salt; Lots of black pepper

Fancy a special yet cost-effective, easy recipe? Look no further this delicious Basil Pesto risotto with roasted squash & toasted hazelnuts.

Prep Time

Cook Time

Serves

Ingredients

1 medium squash, peeled and cut into cubes
250g aborio rice washed
2 tbsp. olive oil
2 onions, roughly chopped
4 garlic cloves, sliced
3 tbsp. white wine
1.3 litre veg stock
4 tbsp. nutritional yeast
Zest 1 lemon
¾ jar Sacla' Vegan Basil Pesto
1 tsp. sea salt
Lots of black pepper

Recipe products

How to make the recipe

Step 1

Pre heat your air fryer to 180°C

Step 2

Add the squash to the tray and toss the cubes in 1 tbsp. of olive oil.
Cook for approx 15-20 minutes, or until soft and browning a little. Shake the tray once during cooking.

Step 3

Add the oil to a large pan on a low to medium heat then add in the chopped onions. Fry for 8–10 minutes until soft.

Step 4

Next add the garlic and fry for a minute, then add the rice and stir for a minute then add in the wine. Stir to combine thoroughly.

Step 5

Add 250ml of stock at a time until all the liquid is absorbed.

Step 6

Stir in the lemon zest, nutritional yeast and Sacla’ Vegan Basil Pesto. Season well and stir in half the roasted squash.

Step 7

In a small pan, dry toast the hazelnuts on a low heat until lightly toasted. Crush a little.

Step 8

Add 1 tsp of the Sacla’ Vegan Basil Pesto to a bowl with enough olive oil to create a drizzle.

Step 9

To serve, top with the remaining roast squash, hazelnuts, and Pesto drizzle.