Enjoy the rich and creamy flavors of this vegan risotto made with butternut squash and rosemary. The crunch of the pistachios and the hint of lemon make it even better.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup Arborio rice. 4 cups vegetable broth. 2 tbsp nutritional yeast. 1 tbsp fresh rosemary, finely chopped. 1/4 cup pistachios, chopped. 1 lemon, zest and juice. Salt and pepper to taste.
Instructions: Turn on the oven and heat it up to 400F 200C. Spread the diced butternut squash out on a baking sheet after tossing it with 1 tablespoon of olive oil. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Put the last tablespoon of olive oil in a large skillet and set it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Cut up the garlic and add it. Cook for one more minute. The Arborio rice should be cooked for one to two minutes, until it starts to get a little toasty. Add the vegetable broth slowly, 1/2 cup at a time, stirring often and waiting for the liquid to soak in before adding more. After the rice has soaked up all the broth and become creamy and soft, add the nutritional yeast, chopped rosemary, pistachios, and roasted butternut squash. Take it off the heat and add the lemon juice and zest. Add pepper and salt to taste. If you want, you can serve it hot with extra chopped pistachios and a sprinkle of fresh rosemary on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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