Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Vegan Almond Butter Risotto

Posted by Meridian on

Vegan Almond Butter Risotto

What you need: 

  • 1kg Butternut Squash, chopped into bite size chunks
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely sliced
  • 250g Pearled Spelt or Barley
  • 1300ml vegetable stock
  • 2tbsp Meridian Smooth almond butter
  • 8 -10 Sage leaves, finely sliced

 

Instructions:

  1. Heat the oven to 220C/200C fan. Chop the squash and put it in a roasting tin, toss in 1 tbsp of oil and season. Roast for 25-30 minutes until browned at the edges.
  2. When the squash has been roasting for 10 minutes, heat the remaining oil over a medium heat and cook the onion for 5 minutes then add the garlic. Continue to cook for another 3-5 minutes until all is soft but not browned.
  3. Tip in the Spelt or Barley and stir to coat in oil. Tip in half of the stock and stir until it's absorbed. Continue adding half of the remaining stock and stir until absorbed. Check that the grain is cooked through, if not then add more stock until it’s done.
  4. Stir in the Almond Butter until it's blended. Stir in the sage leaves and the now roasted squash. Taste and season. Serve immediately 

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  • Tags: Organic Extra Virgin Olive Oil 500ml, Smooth Almond Butter 170g, Smooth Almond Butter 1kg

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