Caramelised Onion & Squash Risotto with Pear Shallot Salad & Sage

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 handful of fresh sage
2 tbsp thickened aged balsamic vinegar (use half) (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
40g mixed salad leaves
1 pear
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
2 garlic clove
2 shallot
35g caramelised onion paste

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)
1 small butternut squash

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	556Kcal
	366kJ	2325kJ
Fat	3.0g	19g
of which saturates	0.4g	2.7g
Carbohydrates	14g	88g
of which sugars	2.5g	16g
Protein	1.7g	11g
Salt	0.38g	2.4g
Fibre	1.5g	9.3g

Ingredients

10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 handful of fresh sage (use half)
2 tbsp thickened aged balsamic vinegar (use a quarter) (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
40g mixed salad leaves (use half)
1 pear (use half)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
200ml cashew cream (use a quarter) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
2 garlic clove
2 shallot
35g caramelised onion paste (use half)

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)
1 small butternut squash (use half)

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	562Kcal
	344kJ	2352kJ
Fat	2.7g	18g
of which saturates	0.4g	2.5g
Carbohydrates	13g	90g
of which sugars	2.6g	18g
Protein	1.8g	12g
Salt	0.35g	2.4g
Fibre	1.5g	10g

Back

Vegan 1/3 daily fibre 4 of 5 a day New Low sat fat

Caramelised Onion & Squash Risotto with Pear Shallot Salad & Sage

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

A warming risotto starring bright roasted butternut squash and sweet caramelised onion paste. Stir through our quick-cook risotto-style brown rice and swirls of decadent cashew cream. On the side? A refreshing pear and shallot salad, to cut through the richness. Sprinkle with crispy sage leaves for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
Line a baking tray with parchment paper
Pull out a medium saucepan, a medium bowl, a masher, a measuring jug & a peeler

Roast the squash

Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
Place onto the lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 20-25 mins / air fryer 18-20 mins, until soft and golden
In the final 2-3 mins add the sage leaves to one side of the baking tray, drizzle with 1 tsp olive oil and bake until crispy

Prep & pickle

Meanwhile, peel 1 shallot, keeping it whole, then thinly slice into rings. Thinly slice the remaining. Finely chop or crush the garlic
Add the shallot rings to the medium bowl with the half pack of balsamic vinegar and a pinch of salt. Mix well, then set aside to pickle

Build the risotto

Heat the medium saucepan with 1 tsp olive oil on medium heat. Once hot, add the remaining shallot and cook for 4-5 mins, until softening. Season with salt and pepper
Add the garlic and cook for 1 min, then stir in the half pack of cashew cream, stock powder, nutritional yeast, rice and 200ml water (100ml for 1 person). Stir to combine, breaking up the rice with a wooden spoon. Simmer for 4-5 mins, until the sauce has thickened

Last bits

Quarter the pear lengthways. Remove the core and cut into 1cm wedges
Add the pear and salad leaves to the shallot bowl with 1/2 tsp olive oil, salt and pepper. Toss gently to combine
Once roasted, mash half the squash, then stir into the risotto pan, along with the caramelised onion paste. Season to taste. Add a splash of water if it's too thick

Plate up

Share the risotto between bowls, topped with the remaining squash and the sage leaves. Serve the salad alongside

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Serving size

Ingredients

Nutritional Information

Ingredients

Nutritional Information

Caramelised Onion & Squash Risotto with Pear Shallot Salad & Sage

Cooking Instructions

Before you start

Roast the squash

Prep & pickle

Build the risotto

Last bits

Plate up

Getting hungry?

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