Butternut Squash Risotto

Ingredients:

1 small butternut squash, peeled and cubed

¼ cup plain, unsweetened plant milk (I used soymilk)

1 tablespoon olive oil

½ onion, diced

1 cup dry arborio rice

3-5 cups vegetable broth

1 tablespoon vegan butter 

¼ vegan parmesan (I used the Violife brand)

Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees fahrenheit. 

On a sheet pan, lay out the butternut squash and drizzle with a bit of olive oil. Cook the squash in the oven for about 20-30 minutes or until soft. 

Next, place the cooked squash and milk in a blender. Blend until it becomes a smooth puree. Set aside. 

In a large saucepan, add the oil and onion. Cook over medium heat until onions are translucent - about 5 minutes. 

Next, add the arborio rice. Stir constantly to slightly toast the rice. About 3-5 minutes or until the rice starts to turn a slight golden brown. 

Next, add the broth gradually. For best results, add the broth one ladle full at a time. Wait until all liquid has been soaked up before adding more. Repeat this process until the mixture is creamy, but you can still see individual grains of rice. 

Once the arborio rice is a creamy consistency, add the squash puree, parmesan, and butter. Stir until well combined and the butter is melted. Serve immediately. 

Notes/Suggestions: 

For better results, heat up the vegetable broth first and keep it warm in a pot on the stove as you add it to the rice. This will help keep the temperature consistent as the rice cooks and soaks up the liquid. 

Serve this with a side of your favorite salad or roasted vegetable!