4.666665
3 ratings

Squash Risotto

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.

Ingredients

  • 1 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
  • 1 handful of fresh coriander leaves
  • 2 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
Servings4
Calories Per Serving320
Total Fat8g13%
Sugar4gN/A
Saturated1g5%
Protein15g30%
Carbs53g18%
Vitamin A701µg78%
Vitamin B1210µg100%
Vitamin B613mg100%
Vitamin C31mg51%
Vitamin E3mg16%
Vitamin K20µg25%
Calcium88mg9%
Fiber9g35%
Folate (food)41µgN/A
Folate equivalent (total)41µg10%
Folic acid320µgN/A
Iron3mg19%
Magnesium97mg24%
Monounsaturated5gN/A
Niacin (B3)77mg100%
Phosphorus93mg13%
Polyunsaturated1gN/A
Potassium547mg16%
Riboflavin (B2)13mg100%
Sodium161mg7%
Thiamin (B1)13mg100%
Zinc5mg32%