Squash Risotto

4.7 from 3 ratings

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes — all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin purée.

Servings

servings

Ingredients

1 butternut squash, peeled and cubed
3/4 cup brown risotto rice
1/3 cup nutritional yeast
5 teaspoon apple cider vinegar
2 teaspoon paprika
2 teaspoon cumin
1 handful of fresh coriander leaves
2 sage leaves, chiffonade
1/2 lemon, juiced
2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook the rice according to package directions. Spread squash on a baking sheet and toss with oil, herbs, and spices. Roast in a 400 degrees oven until soft.
Purée most of the squash a splash of water, nutritional yeast, vinegar, salt, and lemon. Blend until creamy. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.