I’ve had the pleasure of cooking for my family this summer and after living alone for so long, it sure is nice to have people to cook for… and who like my cooking. Last night I tested out a new recipe for butternut squash risotto and it came out super creamy and delicious. There is something very hearty about this risotto that leaves you fulfilled and you don’t even notice you are missing the cream.
Vegan Butternut Squash Risotto
Makes: 4 servings
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 3 minced garlic cloves
- 3 ½ cups butternut squash, peeled, seeded, and cut into 1/2-inch chunks
- Salt and pepper to taste
- 1 cup brown rice
- 1/2 cup dry white wine
- 2 tbsps Earth Balance
- 2 cups vegetable broth
- 1 cup plain soymilk
- 1teaspoon curry
- 1/8 ground nutmeg
- In a medium heavy-bottom saucepan, heat olive oil on medium heat. Add onion, garlic and squash; season with salt and pepper.
- Cook, stirring now and then, until the squash is getting tender. It should take about 10 minutes.
- Add rice; stir to coat, and pan fry it for 10 minutes.
- Add the wine and cook until almost all liquid has evaporated.
- Reduce heat to medium-low and add ½ cup hot broth mixture. Stir until almost all liquid is absorbed.
- Add ½ cup soymilk.
- Add Earth Balance.
- When the soymilk is absorbed, add remaining broth and soymilk, ½ cup at a time.
- Smash the butternut squash against the side of the pot to break up and make the risotto creamy.
- Stir in curry, nutmeg and more salt to taste.
- Serve immediately.