Butternut Squash Risotto

This recipe is based on one from Deliciously Ella. Honestly, it wasn’t my favorite dish but I have a bit of a head cold right now and I think my “taster” is off. It surprised me because I love all of the ingredients in this, so I’m going to blame my cold for me not being thrilled with this dish. My family liked it a lot and the baking squash made the house smell great. I think I’ll have to try this again once my cold is gone and I can properly taste food!

Butternut Squash Risotto
Serves about 6

2 butternut squash
2 cups arborio rice, uncooked
2 Tbsp. Better Than Bouillon Vegetable Base
1/4 cup nutritional yeast flakes
2 Tbsp. apple cider vinegar
Juice of 1/2 a lemon
1/4 cup plain almond milk
2 Tbsp. coconut oil
Parmesan cheese
Green onion
Salt
Pepper
Cumin
Paprika

Preheat the oven to 375°F. Peel and dice the squash, discarding the seeds and pulp inside. Put the squash on a baking sheet (like my Nordic Ware Bakers Half Sheet). Melt the coconut oil and drizzle it over the top. Season with salt, pepper, cumin, and paprika and then stir to coat all of the squash. Put the squash in the oven for about 20 minutes, or until it’s soft.

Cook the risotto with water and Better than Bouillon. If you’re unsure about how to cook risotto, check out this risotto cooking guide from TheKitchn. It’s different than cooking regular rice, so keep that in mind!

When the squash is finished baking, put 3/4 of it in a food processor or blender (I used my Vitamix), along with the nutritional yeast, apple cider vinegar, lemon juice, almond milk, and a bit of salt and pepper. Puree until smooth. When the risotto is cooked, combine it in a casserole dish with the pureed squash mixture. Stir in the remaining 1/4 baked squash pieces. Top with a decent sprinkle of Parmesan cheese and bake for about 15-20 minutes, until heated through and slightly brown around the edges. If you want it vegan, just skip the Parmesan cheese! Serve with diced green onion.