In the last few blisters of cold this scrumptious risotto is sure to keep you cozied up all season long!
Ingredients:
-2 cups risotto rice
-½ cup vegetable stock
-2 cups butternut squash or sweet potato
-¼ cup coconut oil or butter
-2 Tbsp maple syrup
-2 Tbsp nutritional yeast
-1 Tbsp rosemary
-1 tsp thyme
-2 tsp sea salt
-1 tsp pepper
-1 cup diced tomatoes
-¼ cup diced onions
-1 tsp dried basil
-½ tsp dried parsley
Directions:
- Cook rice with vegetable stock for 15-20 minutes on medium heat (it will be par-cooked at this point);
- Wash and cut butternut squash into 2’ cubes and line onto a nonstick or parchment lined baking sheet;
- Preheat oven to 350F and cook for 20 minutes, or until soft (may be longer);
- Allow to cool (approx. 10 minutes) and add into a blender with all other ingredient except tomatoes, onion, basil, and parsley;
- Blend until smooth;
- Combine par-cooked rice with butternut squash mix and cook on medium heat;
- Add diced tomatoes, basil, and cook additional 15 minutes;
- Top with parsley and enjoy!!
