Alicia’s Vegan Butternut Squash Risotto

This is a hearty and delicious risotto that’s very easy to prepare for a small dinner party. Risotto is a great choice if you have an open kitchen where your guests can hang out while you stir the pot. This recipe’s subtle fall flavors make it a crowd pleaser. It does not travel well, or hold on the stovetop – so be ready to eat when the rice is cooked!

Serves about 4.

You Will Need:

The colors of the season come together in this delicious vegan meal. Vegan Butternut Squash Risotto, Kale Salad with Avocado, Cherry Tomatoes with Pepito Pesto

1 Onion
2T Olive Oil
1T Earth Balance Buttery Spread (optional)
1 1/2 C Arborio Rice
1 Quart or 4C  Veggie Broth
2 C Roasted Butternut Squash
Thyme, Rosemary
Salt and Pepper

Preheat oven to 375. Slice butternut squash in half, scoop out seeds, gently oil the fleshy parts and place on cookie sheet skin up. Bake until a fork slides in easily and squash is tender. Remove skin and set aside.

Sautee onion in olive oil (add Earth Balance if a buttery flavor is desired) until onions are clear and soft. Remove onions from pot, leaving a coat of oil. Toast rice in pot for 1 minute. Stir in 1C Veggie Broth  and stir until absorbed. Pour remaining broth in pot, stirring constantly, about 1/2 C at a time until almost all the broth is absorbed. Add in sauteed onions and 2 C roasted butternut squash and spices. Stir in remaining Veggie Broth. Salt and Pepper to taste.

(If rice is still hard, add water and stir until desired texture is achieved.)

Serve with light salads: diced tomatoes or kale or a crispy al dente green veg like green beans or broccoli and sliced red peppers.

At about 170 calories per cup, Arborio rice is a wonderful whole grain with which to create a creamy comfort food. Experiment with your own version of risotto with beets, mushrooms or kale  – Have fun with it! It’s easy!

Bon Apetit!

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