Squash and farro risotto is one of three plant based recipes that Chef Matthew Ravenscroft of Rosalinda created with help from Bosch FarmFresh System and Thermador Freedom Induction Cooktop + Home Connect. Ravenscroft knows a thing or two about plant based cooking. This recipe (image is the middle dish above) is perfect for your next Meatless Monday or whenever you are craving a vegan twist on classic risotto.
125G squash, peeled, roasted + seasoned (kabocha or whatever your preference)
1/2 white onion, diced
2 cloves garlic, sliced
2C of stock, or water
1/4 leek, halved, rinsed + grilled
1/2C cashew parsnip cream (recipe included below)
1C shaved parsnip chips, fried
- Sweat out garlic + onion, until tender, add in any hearty grain (rye berries, wheat berry, farro, etc.) and toast on low heat until aromatic. Add 1 cup stock and stir vigorously, cook out until liquid is reduced.
- Add in second cup and bring to boil again, reduce to simmer + stir continuously. Once liquid is reduced by half, add in cashew parsnip cream and stir in. Allow to simmer until consistency is creamy and “waves” at you as you stir it. Grains should be tender, aromatic and well seasoned.
- Rinsed and halve leeks, season with oil and salt and add to grill at high heat until well charred on all sides. Place in bowl and cover to allow steam to continue to cook leeks. Chop into thin half-moon cuts, add into risotto.
- To cook the squash, preheat oven to 425f and heat oven-proof pan with oil, sear squash at high heat on all sides until caramelized. Once oven is to temperature, place pan in the oven for 15-20 minutes until tender. Slice squash on a slight angle.
To assemble: place risotto on the bottom of a bowl, season with finishing salt and stack squash directly on top, crumble parsnip chips (or seeds or crushed nuts) directly on top with a small splash of olive oil
Cashew Parsnip Cream
1/2C cashews, soaked overnight in cold water
1 parsnip, peeled
1/4 onion, sliced
1 lemon, zest and juice
- add onion to pot and sweat out as it caramelizes; add in parsnips + cashews, cover with water and bring to a simmer on low heat until parsnip is tender
- add ingredients into a blender, blend at high until smooth – add lemon zest, juice + salt according to your preference (should be bright and taste like summer)