Thursday, January 31, 2013
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.