Squash Risotto
Squash Risotto
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
4
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.