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Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 2 tablespoons olive oil; 2 shallots sliced; 4 cloves garlic minced; 2 cups mini bella mushrooms chopped; 2 cups cubed butternut squash; 1 cup arborio rice; 1 red pepper diced; 1 tablespoon white cooking wine; 4 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 4 cups veggie stock ?

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CrowMoonKitchen | Justin

161 recipes

Ingredients

2 tablespoons olive oil
2 shallots sliced
4 cloves garlic minced
2 cups mini bella mushrooms chopped
2 cups cubed butternut squash
1 cup arborio rice
1 red pepper diced
1 tablespoon white cooking wine
4 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 cups veggie stock ?

Preparation

Saute mushrooms in a dry pan until one side just begins to blacken. Add 1 tsp of olive oil and add shallots, red pepper, garlic. Saute while flipping for 2 minutes. ?
In a separate 8-quart pot, add wine and cook for 1 min. Add vegetable stock to the wine and bring to a simmer. Add in rice, butternut squash, nutritional yeast, remaining olive oil, salt, and thyme. Stir well, cover, and simmer for 30 minutes stirring occasionally. In the last 5 minutes stir consistently. Fold in the rest of the ingredients including the fresh sage

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