Monday, October 4, 2010

Butternut Squash Risotto

Winter squashes have hit the market! My first squash recipe of the season is this savory risotto. You can make it a side dish or main dish, depending on portion size.

In a saucepan, combine 3/4 cup water and 14 ounces vegetable broth; bring to a simmer but do not boil, then keep warm over low heat.

Meanwhile, heat 1 teaspoon olive oil in a Dutch oven over medium heat. Add 1/4 cup finely chopped yellow onion and cook for 8 minutes, stirring frequently - the onion should be golden by the end.

Add 1/4 cup water, 1 and 1/2 cups peeled and cubed butternut squash (about 3/4-inch pieces), 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 10 minutes.

Add 3/4 cup Arborio rice, and stir to combine. Add 1/4 cup of the broth mixture, and cook until the liquid is nearly absorbed. Continue adding the remaining broth mixture, 1/4 cup at a time, stirring constantly as each portion is absorbed before adding the next - it will take about 30 minutes total.

At the end, stir in 1/4 cup shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods), 1 and 1/2 tablespoons vegan butter (such as Earth Balance), and 1 tablespoon chopped parsley.

2/3 cup makes a side serving of 280 calories, but as I mentioned, double that to make this risotto the centerpiece of the meal.

vegetable broth $2.49
butternut squash $1.88
Arborio rice $0.74

1 comment:

Luce said...

This was the singularly most delicious meal I've had in a long while. I doubled it, so there's a little left to enjoy later :)

I did leave out the butter at the end, though. It seemed rich enough without it.

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance