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Butternut & hazelnut risotto (Vegan &GF)

Butternut & hazelnut risotto (Vegan &GF)

Risotto can be a totally healthy and balanced dish if you choose the right ingredients that nourish your body properly.

This butternut & hazelnut risotto (vegan & gluten-free) is made with whole rice to benefit from the fiber and nutrients of unrefined grains. The butternut adds a sweet, savory touch to the risotto, and the hazelnuts flavour the risotto deliciously, adding a crunchy touch that's perfect for contrasting the risotto.

Butternut & hazelnut risotto (Vegan &GF)

Butternut & hazelnut risotto (Vegan &GF)


For 2

  • 1/2 yellow onion

  • 2 cloves garlic

  • 2 tablespoons olive oil

  • 120 g brown rice

  • 350 - 400 g butternut, peeled

  • 1/2 vegetable stock cube

  • 500-550 ml water

  • 1-2 tbsp. nutritional yeast

  • 1 small handful hazelnuts (you can also brown them in a frying pan)

  • 2 tbsp vegan parmesan (optional)


  • To make your own vegan parmesan: Blend 90 g cashews, 2 tbsp malted yeast and 1 tsp salt. Keep refrigerated in a jar for a few weeks.


  1. Prepare the vegetables: chop the onion, mince the garlic and dice the butternut.

  2. In a casserole dish, sauté the chopped onion and garlic in olive oil for a few minutes, or until the onion is translucent.

  3. Add the brown rice and stir-fry for 2 minutes.

  4. Add the diced butternut and stir-fry for 2 minutes.

  5. Pour in 500 ml water, vegetable stock cube and nutritional yeast. Bring to the boil, then reduce heat. Cover and simmer, stirring occasionally. Brown rice takes a long time to cook, so allow at least 40 minutes.

  6. When the rice is cooked, if the consistency seems too thick, add a little water.

  7. Before serving, add the vegan Parmesan cheese and stir to blend well.

  8. Just before serving, add the hazelnuts and a little vegan parmesan to the bowls.

Butternut & hazelnut risotto (Vegan &GF)



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