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 puree.
Nutrition
Calories: 270 kcalCarbohydrates: 45.7 gProtein: 7.1 gFat: 7.9 gSaturated Fat: 1.1 gSodium: 162.6 mgPotassium: 561.7 mgFiber: 5.63 gSugar: 2.9 gCalcium: 80.5 mgIron: 2.4 mg
Ingredients
- 1 butternut squash peeled and cubed
- 3/4 cup brown risotto rice
- 1/3 cup nutritional yeast
- 5 teaspoons apple cider vinegar
- 2 teaspoons paprika
- 2 teaspoons cumin
- a handful of fresh coriander leaves
- 2 sage leaves chiffonade
- Juice from half a lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Cook the rice according to package directions.
- 2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
- 3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
- 4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.