Vegan Risotto with Fresh Squash
|Squash||2 Cup (32 tbs), diced|
|Water||3 Cup (48 tbs)|
|Olive oil/Coconut oil||1 Teaspoon|
|Yellow onion||1 Small, diced|
|Fresh thyme/1 tablespoon dried thyme||2 Tablespoon (Or More)|
|Short grain brown rice||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs), warmed|
|Sea salt||1 Pinch|
1.Boil or steam the squash in its own pot.
2.Heat the 3 cups of water in a small pot to just below a boil.
3.Warm a third pot to medium, add the oil and the diced onion. Stir the onion until it is coated in oil, then let it cook until it is translucent (not browned yet). Add thyme now, especially if dried. Fresh thyme could alternatively be added at the end of the cooking process. Add the rice, and stir to coat it in the oil. Pour the wine over the rice, and stir until it is all absorbed by the rice. Add sea salt, about 2 tsp. Add the heated water to the rice, about a ½ cup at a time, stirring constantly and waiting for all the liquid to be absorbed before adding more.
4.Use all 3 cups of water for a very liquid, creamy risotto, or add only 2-2 ½ cups for a sticky risotto.
5.Once all the liquid is absorbed, test the rice to see if it is done. It should be soft, but only just cooked (al dente).
6.Stir in the squash, and stir to absorb any liquid you add from the squash cooking liquid.
7.Serve your squash risotto garnished with cracked black pepper and roasted pumpkin seeds for a delicious and satisfying vegan meal. I hope you enjoy this squash risotto recipe, my first healthy vegan recipe video!
Calories 422 Calories from Fat 47
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 0.48 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 109 mg4.5%
Total Carbohydrates 83 g27.7%
Dietary Fiber 10.1 g40.3%
Sugars 5.9 g
Protein 9 g17.8%
Vitamin A 20.3% Vitamin C 82.5%
Calcium 8.9% Iron 18.4%
*Based on a 2000 Calorie diet