Squash Risotto

Squash Risotto
Staff Writer

Guiding Stars

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes — all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin purée.

4
Servings
247
Calories Per Serving
Deliver Ingredients

Ingredients

  • butternut squash, peeled and cubed
  • 3/4  Cups  brown risotto rice
  • 1/3  Cup  nutritional yeast
  • 5  Teaspoons  apple cider vinegar
  • 2  Teaspoons  paprika
  • 2  Teaspoons  cumin
  • handful of fresh coriander leaves
  • sage leaves, chiffonade
  • 1/2  lemon, juiced
  • 2  Tablespoons  olive oil
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  pepper

Directions

Cook the rice according to package directions. Spread squash on a baking sheet and toss with oil, herbs, and spices. Roast in a 400 degrees oven until soft.

Purée most of the squash a splash of water, nutritional yeast, vinegar, salt, and lemon.

Blend until creamy. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
1g
4%
Carbohydrate, by difference
36g
28%
Protein
5g
11%
Vitamin A, RAE
63µg
9%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
42mg
4%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Folate, total
139µg
35%
Iron, Fe
4mg
22%
Magnesium, Mg
72mg
23%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
216mg
31%
Selenium, Se
2µg
4%
Sodium, Na
106mg
7%
Water
20g
1%
Zinc, Zn
3mg
38%

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.