Butternut Squash Risotto

Serves 2- 4 | 1 hour cook/prep





  • 2 medium sized carrots, peeled and diced
  • 1 pound butternut squash, peeled, seeded, and diced
  • 1 tablespoon fresh rosemary or thyme, chopped (or 1 tablespoon italian seasoning)
  • 5 tablespoons olive oil
  • 5 1/2 cups vegetable stock
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 1 cup onion and/or shallot, chopped
  • 1 1/2 cups uncooked arborio rice
  • 1/2 cup plain, unsweetened almond milk
  • 2 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon mirin (or you can use white wine with a pinch of sugar)

Preheat the oven to 350 degrees.  In a large bowl, place the carrot, squash and seasoning.  Add 3 tablespoons of olive oil and toss to coat.  Sprinkle with salt and pepper.  Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, until soft but not mushy.

In a saucepan over medium heat, combine the stock and wine and heat until simmering.

In a large, non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.  Add the garlic, onion, and rice and sauté for 5 minutes, or until the rice starts to toast.

Add 1 cup of the simmering broth mixture to the rice and cook, stirring continuously, until the liquid is mostly absorbed.  Continue adding the broth 1 cup at a time, cooking until absorbed after each addition, until all of the broth is gone.

Add the almond milk, tahini, nutritional yeast, lemon juice, and mirin and cook for another 5 minutes.  Stir in the roasted vegetables and season to taste with salt and pepper.


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