butternut squash risotto - chef laura recipe - healthy recipes-rice dishes- - vegan friendly

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Add 1 teaspoon of olive oil to a Dutch oven over medium heat.

Add 4 cloves of minced garlic to the hot oil.

Add 1/2 red bell pepper and 1/2 red onion; sauté until the onion is translucent and the vegetables soften, about 2 minutes.

Add diced butternut squash and cook until softened, about 2 minutes.

Stir in 2 cups of arborio rice until it is coated with oil and vegetable juices.

Add 1.5 cups of cherry tomatoes and 1/2 cup of white cooking wine; stir well.

Stir continuously, adding chicken broth as the rice cooks, for a total cooking time of about 25-30 minutes.

Start adding chicken broth, about 1/2 cup at a time, ensuring the rice does not stick to the bottom of the pan.

Continue adding broth as it reduces, about every 5-7 minutes, until the rice is tender and creamy.

Taste the rice and vegetables for doneness; season with salt and black pepper to taste.

Add 3 tablespoons of grass-fed butter and stir until melted and creamy.

Plate the risotto and top with sliced almonds and grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens