World Vegan Day 2020: Butternut and Sage Risotto

Good morning, and welcome to November!

My favourite month has passed for another year; this October’s highlights included planting a giant redwood tree and eating wild parasol mushrooms from our garden. ๐Ÿ˜

And now November is here with its dark evenings and frequent fog. Some find it a difficult month, but personally I don’t mind it much. After all, there is ย a lot that can still be done outside this month. We have trees on order and my latest flower bed to finish. And I still have apples (apple strudel is in the oven right now!) and a basketful of homegrown butternut squash in my cellar too. ๐Ÿ˜ƒ๐Ÿ๐ŸŽƒ

To get November off to a good start and to celebrate World Vegan Day 2020 I thought I’d share my latest new recipe: Butternut Squash and Sage Risotto.

I had never made risotto until this autumn, but when I was looking for inspiration for butternut recipes I saw a picture of a butternut risotto and decided I had to try it. I am afraid I don’t remember where I saw the basic recipe, but I adapted it a bit anyway; my risotto/arborio rice has the instructions for cooking time and liquid on the packet which varies depending on the brand I believe. Also I just had to add some garlic ๐Ÿ˜‰, and since we don’t usually have wine in the house, a dash of ‘cooking’ sherry was added instead.

Here’s the recipe, for two very hungry people:

Butternut and Sage Risotto

  • 1 large onion, finely chopped
  • 4-5 cloves of garlic, finely chopped ย or minced
  • a little olive oil and vegan butter
  • 2 cups butternut squash, finely diced
  • 2 carrots, finely diced
  • 2 handfuls frozen peas
  • 6 sage leaves, finely chopped, plus extra for garnishing
  • 1tsp dried thyme and freshly ground black pepper
  • 200g arborio (risotto) rice
  • 500ml vegetable stock (check your rice packet for exact amount of liquid)
  • optional dash of sherry (or white wine if you have it)

Heat the oil and butter in a large saucepan and sautรฉe the onion and garlic. Add the all the other ingredients except the stock (and sherry) and stir well. Add sherry and enough stock to cover the bottom of the pan and stir on a medium heat. Continue adding stock and stirring every few minutes so it doesn’t stick to the pan. My rice took about 20 minutes to cook through and the vegetables were then nice and tender. You may need a little extra stock or hot water. Also, depending on your stock, you may want to add a little salt. You will know when the rice is cooked as it starts to go creamy. Remove from the heat as soon as you notice this. Stir in a couple of tablespoons of vegan cream and serve immediately with sage leaves and vegan ‘parmesan’ to garnish.

I hope you enjoy this vegan recipe and will try more vegan food this November as it is World Vegan Month too!

Thanks for visiting!

13 thoughts on “World Vegan Day 2020: Butternut and Sage Risotto

  1. I love this recipe, Cathy. I have all the ingredients on-hand and will definitley make it. I made a butternut squash curry this past week and my tastebuds have been wanting more. I’ll give this risotto a try! ๐Ÿ™‚

    • Hi Karen. Risotto was something I always shied away from as I have had a couple of mushy ones in restaurants and was also warned how tricky it is to make. Well, I found it really simple and much better than what I have eaten out before! The sage is perfect with squash and I have plenty in my herb bed. ๐Ÿ˜ƒ Have a good week Karen!

  2. Cathy your risotto looks very appetizing and is very easy to make – I really like it. Happy Vegan Month !! I am going to register at the vegan address to receive information. Cathy I am so glad that you are continuing to garden this November. When you finish planting the trees you could make a blog with a photo of them, I would love it. Take good care of both of you and keep each other safe. I don’t know if you will be confined in your area, but be very careful because Covid has risen a lot in Germany. In Spain it is through the roof and they have confined many parts of the country and in Madrid the Government will wait three weeks to see how the Covid evolves to confine us or not. But we have a curfew throughout Spain, from 10 at night to 6 in the morning. Happy Gardening. Very affectionate greetings from Margarita ๐Ÿ˜˜๐Ÿ˜€๐ŸŒผ

    • Thank you Margarita. Yes, we will take some photos of the trees, but I expect they will already be leafless, so not particularly interesting! We are in a ‘part lockdown’ which basicallly means we are told to stay at home but the shops are still open. (Makes no sense). All restaurants and hotels etc are closed, travel restricted, and schools are still open but with masks obligatory. No curfew as yet though…. Nothing changes for me really though! ๐Ÿ˜ƒ๐Ÿ๐Ÿฅจ Greetings and best wishes from Bavaria. xx

      • Cathy, you always go with your mask and keep the security measures and just go shopping for food and essentials. And don’t leave your house. I do not want you to get Covid, you are my friend and I appreciate you very much. Greetings to Bavaria from Margarita very affectionate xx ๐Ÿ˜€๐ŸŒผ

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