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Warming Winter Risotto

Warming Winter Risotto
Warming Winter Risotto

This delicious, hearty and healthy vegan recipe is perfect for the cold weather or even winter snow!

It’s packed full of veggies so will light your body up like a fire, but it’s also silky, sumptuous and a real crowd pleaser.

It’s a super simple plant based recipe - so you’ll have everyone impressed in no time at all. Trust us, this veggie dish is gorgeous. A great vegan risotto recipe to get your teeth into. Get involved!

Ingredients
Method

Ingredients

Roasting Ingredients

  • 1 small butternut squash (peeled and cut into 1 inch cubes)
  • 2 parsnips (peeled and cut into 1 inch cubes)
  • 2 carrots (peeled and cut into 1 inch cubes)
  • 1 red onion (peeled and cut into 1 inch cubes)
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • Pinch salt
  • Pinch pepper

Risotto Ingredients

  • 2 tbsp flora dairy free
  • 1 white onion (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 tbsp rosemary & 1 tbsp thyme (finely chopped)
  • Juice of 1/2 lemon
  • 1 tbsp balsamic vinegar
  • 200g risotto rice
  • 250ml white wine
  • 500ml vegetable stock

To Serve

  • Chives
  • Side Salad

Method

  1. 1.

    Put the Roasting Ingredients on a roasting tray and bake them for 30 minutes at 180'C (350'F)

  2. 2.

    Warm the dairy free flora in a pan, add the onions and fry them until they're translucent

  3. 3.

    Add the garlic to the pan and stir it into the onions

  4. 4.

    Add the rosemary and thyme to the pan and stir them into the onions

  5. 5.

    Add the lemon juice and balsamic vinegar and stir them into the onions

  6. 6.

    Add the risotto rice to the onions and it in so it takes on the colour of the balsamic

  7. 7.

    Add the wine to the pan and stir it into the rice until most of the liquid has been absorbed by the rice

  8. 8.

    Add the stock to the risotto gradually and stir constantly until all most of the liquid has been absorbed by the rice

  9. 9.

    Add the roasted vegetables to the risotto and stir them in so they're well mixed

  10. 10.

    Serve with a side salad and garnish of chives