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Butternut Squash Risotto


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". Who doesn’t love risotto? This version of an Italian classic has the added health benefit of beta-carotene from the squash.
  • 6 cups low-sodium vegetable broth (or more as needed)
  • 1 teaspoon olive oil
  • 2 tablespoons water
  • 1 cup diced onion
  • 2 cups peeled and diced butternut squash
  • 1 cup white cooking wine
  • Garnish: 2 tablespoons minced fresh parsley

Place the vegetable broth in a medium saucepan and warm over medium heat.

In a large saucepan, heat the 2 tablespoons of water and add the onion. Cook and stir for 10 minutes, then add the squash. Cook and stir for another 5 minutes.

Add the rice. Cook and stir for several minutes. Add the white wine. Stir constantly until the wine has been absorbed.

Add 1 cup of the hot vegetable broth and stir until it has been absorbed. Repeat with remaining broth, adding one cup at a time, until all of the broth has been absorbed and the rice is tender and a creamy consistency. This should take about 20-30 minutes. Feel free to add a little more broth if you like your risotto extra creamy.

Serve garnished with fresh parsley.

Serves 4.