Name: Roast Squash Quinoa Risotto
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 1 small butternut squash, peeled, deseeded and diced; 2 tbsp olive oil, plus extra to serve; 1 tbsp balsamic vinegar; A small knob of vegan butter (optional); 1 onion, diced; 2 garlic cloves, sliced; 1 tsp ground turmeric; 100g risotto rice; 75g tricolour quinoa; 500ml hot vegetable stock; 1 tbsp coconut milk; A splash of white wine (optional); Salt and freshly ground black pepper; Chopped flat leaf parsley, to garnish

VMG Recipes