Butternut Squash Risotto with Green Apple

 

I was terrified of risotto for the longest time. I am not really sure why...but I was. Truly it is a super-simple thing to prepare and it is quite versatile! Try it.

1 small butternut squash---peeled, seeded and diced (approx. 2 1/2 c.)
1 granny smith apple---peeled, seeded and diced
2 T Olive oil
2 tsp sea salt
1/2 tsp ground pepper
1 small onion, diced
2-14.5 oz. cans of vegetable broth (possibly a little water as well)
1 c Arborio rice
1/2 c vegan parmesan
2-3 finely chopped sage leaves, plus more for garnish

1) Heat oven to 400F. Toss the squash, apple, olive oil,  1 tsp. salt, pepper and place on a baking sheet. Roast for about half an hour, or until tender.
2) While the squash mixture is roasting heat a medium saucepan over medium high heat. Add 1 Tbs. oil and onion and saute until the onion is translucent.
3) Add the rice and toss to coat. Add 1 tsp. sea salt.
4) Add the broth, just enough to cover the rice.  Stir every few minutes, as the rice absorbs the broth add more. You may need to add a 1/2 c. of water at the end, depending on how well the rice cooks. Ultimately you want the rice to have just a hint of a bite to it.
5) Once the rice is cooked, mix in the squash mixture.
6) Next stir in the vegan Parmesan. Finally add the sage. Mix in and serve hot.

Serves 6

~Maria Rose