About This Recipe:
With Fall comes lovely food such as pumpkins, apple spice, and my favorite- butternut squash. This butternut squash risotto is a warm and hearty vegan meal. Risotto can be extremely heavy, but this is a lighter and dairy free version. Risotto is a little high maintenance to prepare because you have to constantly stir it and slowly add in the liquids, but it is actually very simple. This recipe would also be great with sautéed mushrooms, or a mix of roasted vegetables such as brussel sprouts, sweet potatoes, or carrots.
Enjoy!
Ingredients (4 servings)
-1 small butternut squash, diced into 1 inch cubes
-2 cups risotto
-2 tbls butter
-1 small onion, finely diced
-2 garlic cloves, minced
-1/2 cup white wine
-4 cups warm vegetable stock
-1/3 cup fresh parsley, chopped
-Olive oil
-Salt and pepper
Instructions (1 hour)
1. Place the butternut squash on a baking sheet, and toss with olive oil and salt and pepper. Roast at 425 degrees for 40 minutes.
2. While the squash is roasting, melt the butter in a large nonstick pot over medium heat. Sauté the onion for 5 minutes, then add in the garlic and cook for another minute.
3. Add in the risotto and toast for 2 minutes. Pour in the white wine and cook for 2-3 minutes until it is fully absorbed.
4. Pour in the warm vegetable stock in 1/2 cup increments. Wait until the liquid is fully absorbed before adding in the next 1/2 cup.
5. Continue the process until the rice is fully cooked (it should take around 30 minutes.)
6. Stir in the parsley, and season with salt and pepper. Add in the roasted butternut squash and serve!
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