Mouthwatering South African Vegetarian Medley – Aromatic Butternut Squash Risotto, Spicy Lentil Patty Burgers, & Creamy Avocado-Mint Sauce

Allergens

N/A (but ensure ingredients are allergen-free)

Ingredients

• 1 large butternut squash, peeled and cubed 2 cups Arborio rice 6 cups vegetable broth, warmed 1 cup red lentils, rinsed and drained 1/2 cup quinoa, rinsed and drained 1 onion, finely chopped 2 garlic cloves, minced 2 tbsp olive oil 1/4 tsp saffron threads Salt and pepper, to taste For the Avocado
• Mint Sauce: 2 ripe avocados, pitted and peeled 1/2 cup fresh mint leaves 1/4 cup lime juice 1/4 cup almond milk Salt and pepper, to taste

Instructions

1. In a large pot, sauté onions and garlic in olive oil until translucent. Add butternut squash, stirring occasionally until slightly softened.
2. Add Arborio rice and saffron threads, stirring to coat the rice evenly. Gradually pour in warmed vegetable broth while continuously stirring. Season with salt and pepper.
3. Cook the risotto until the butternut squash is tender and the rice is creamy, about 25 minutes. Stir occasionally to prevent sticking.
4. Meanwhile, prepare the lentil patty burgers: In a food processor, blend rinsed red lentils and quinoa into a smooth paste. Season with salt and pepper.
5. Shape the mixture into patties and pan fry them in olive oil over medium heat until golden brown on both sides, about 4 minutes per side.
6. For the Avocado Mint Sauce: In a blender, combine avocados, fresh mint leaves, lime juice, almond milk, salt, and pepper. Blend until smooth and creamy. Set aside.

Chef’s Insight

The combination of flavors and textures in this dish will transport your guests to South Africa without leaving their seats.

Notes

Ensure all ingredients are fresh and of high quality for best results.