One of my favorite seasonal ingredients to use during the fall and winter months is squash, spaghetti squash, butternut squash, and acorn squash I love them all. A bit of olive oil and fresh herbs is truly all you need to flavor up these squashes and bring out the naturally sweet flavor which is only enhanced by roasting the squash.
This risotto came out creamy and flavorful and I full enjoyed a heaping bowl full of it ( and then a second bowl full. Knowing that I had gave it my all in a hardcore swim work out that morning helped to alleviate some of the guilt I had as I laid on the couch nursing my very full stomach).
Ingredients 1 tbsp of vegan butter 2 tbsp of olive oil 1/2 cup of chopped shallots 3 cloves of minced garlic
5 cups of warm vegetable broth 1 cup of arborio rice 2 tbsp of fresh thyme 1/4 cup of white wine 1 bay leaf 1 tbsp of nutritional yeast 1 acorn squash cut in half with seeds and stringy pulp removed 1/4 cup of olive oil A Dash of Salt and pepper
1) Preheat oven to 350 and begin by drizzling olive oil, salt and pepper over acorn squash halves, roasted fro 35 minutes or until tender, let cool and scoop out flesh and add to food processor drizzle in a tbsp of olive oil and puree until smooth and creamy, set aside
2) Begin by adding butter to a medium sized sauce pan over medium heat, once butter has melted add in shallots and saute until fragrant, add in garlic, if you noticed garlic or shallots beginning to brown immediately lower heat
3) Add in olive oil and sprinkle in thyme, add arborio rice and toast rice for 1 minutes, pour in white wine, wait until liquid is almost all absorbed before adding in 1 cup of warm vegetable broth, lower heat to a simmer and cover
4) Stir risotto every few minutes to be sure it doesn't stick to the bottom of the pan adding more vegetable stock cup by cup every time you notice liquid is nearly all absorbed
5) After using up all the vegetable stock, the risotto should now be thick and creamy, stir in nutritional yeast, and add in pureed acorn squash, remove bay leaf and garnish with thyme, serve immediately