Winter Squash-Pine Nut Risotto

Recipe Ingredients

5 cups	1185ml	Vegetable stock - divided
1/3 cup	78ml	Pine nuts
3 tablespoons	45ml	Olive oil - divided
1 cup	146g / 5.1oz	Finely-diced shallot
1 tablespoon	15ml	Minced garlic
1 lb	454g / 16oz	Peeled winter squash - cut 1" cubes
		= (such as acorn, butternut,
		Buttercup, kabocha, etc.)
3 tablespoons	45ml	Freshly-chopped sage
1 1/2 cups	240g / 8.5oz	Arborio rice
1/2 cup	118ml	White wine
		= (or white grape juice)
2 tablespoons	30ml	Bragg Liquid Aminos
		= (or tamari)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	48g / 1.7oz	Soy parmesan cheese
2 tablespoons	30ml	Freshly-chopped parsley

Recipe Instructions

In a medium saucepan, place the vegetable stock, and bring it to a simmer over low heat.

In a large saucepan, place the pine nuts and 2 tablespoon olive oil, and cook over low heat for 2 to 3 minutes or until pine nuts are lightly browned. Using a slotted spoon, remove the pine nuts from the olive oil, place them in a small bowl, and set aside.

In the hot olive oil, saute the shallot and garlic for 3 to 4 minutes or until soft. Add the cubed winter squash and sage, and saute for 3 minutes or until the sage is fragrant.

Add 1 1/2 cups of the hot vegetable stock to the saucepan, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the winter squash is tender. Remove the lid and allow any remaining liquid in the pan to cook off.

Add the remaining 1 tablespoon olive oil and Arborio rice to the saucepan, and saute for 1 minute to coat the rice with the olive oil. Add the reserved toasted pine nuts, white wine, Bragg Liquid Aminos, salt and pepper, and cook, stirring frequently, until all of the liquid is absorbed.

Add 1/2 cups of the hot vegetable stock to the saucepan, and continue to cook, stirring frequently, until all of the stock is absorbed. Continue adding the vegetable stock in 1/2 cups increments, while stirring frequently, until all of the stock is incorporated and the rice is creamy and slightly al dente.

Add the soy parmesan cheese and parsley, and stir well to combine. Taste and adjust the seasonings as necessary. Individual servings can be topped with additional soy parmesan cheese, if desired.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.