Butternut Squash Risotto

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Side Dishes
Cuisine Italian
Servings 4 Servings
Calories

Equipment

  • Stove

Ingredients
  

  • 2 cup spinach baby
  • 1/2 tsp black pepper fresh cracked
  • 1 lb butternut squash peeled, diced
  • 1 tbsp olive oil extra virgin
  • 2 cloves garlic minced
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1/2 cup shallots thinly sliced
  • 1 1/2 cup brown rice short-grained
  • 1 cup sour cream plant-based plant-based
  • 2 1/2 cups vegetable broth *see our Homemade Bouillon recipe link
  • 2 tbsp pine nuts toasted

Instructions
 

  • Heat up the olive oil in a large pot over medium-high heat then saut√© the shallots and garlic for about 5 minutes.
  • Add the diced butternut squash pieces and pan fry for an another 2 minutes. Raise the heat to high; adding the brown rice and the broth and boil for about 2 minutes while stirring constantly.
  • Continue mixing in the rest of the risotto ingredients; the reduce the heat back down to a simmer while constantly stirring. Cook until the rice is tender, then stir the baby spinach in last , just before serving.
  • Serve the butternut squash risotto with some toasted pine nuts as a garnish, enjoy!

My Notes

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