This is rather labor intensive for such a mellow dish, but it’s fabulous fall comfort food! I adapted the recipe from a variety found online after being inspired by a twitter post (must remember whose) to try it again.
Vegan Butternut Squash Risotto
~1 butternut squash
~2 T olive oil
~ sea salt (1/4t for squash and 1/2t for risotto)
~ fresh ground pepper
~ 1 onion, diced
~ 4 cloves garlic, minced
~ 16 oz Arborio rice
~ 8 cups vegetable stock (I made with veg. bullion)
~ 1 T lemon juice
~ 1/4 cup white wine
Heat oven to 400*F. Cut squash in half (lengthwise). Place inside down on baking sheet. Bake until fork tender, probably around 40 minutes. Allow to cool. Turn over and scoop out seeds and then scoop squash into a bowl. Add 1 cup vegetable broth and mash (leave it somewhat chunky).
Bring vegetable stock back to simmer. Heat large frying pan and add 2 T olive oil, onions, and garlic. Stir until garlic and onions are soft and translucent. Add rice and stir to coat with oil. Add 2 ladles of broth (enough to cover rice) and stir continually while cooking until the pan looks almost dry. Repeat several times until rice is cooked (it should take most of the stock and around 30 minutes). Add wine and stir to absorb.
Combine risotto, squash puree, lemon juice, pepper and salt and stir to mix evenly.
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