If you want to give risotto a try, you should check out this delicious Vegan Butternut Squash Risotto recipe. It is easy to make as part of the job is done by the oven. This risotto is aromatic, creamy, and rich, made with Arborio rice, sweet butternut squash, green peas, and roasted pine nuts.
Heat a pot or Dutch oven over medium heat. Add 2 Tbsp of butter and chopped onion. Cook them until they are soft and tender. It takes usually 3-4 minutes.
Add chopped garlic and cook for another 1-2 minutes.
Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.
Add chopped butternut squash and veggie broth. Stir.
Add seasoning (thyme, oregano, cumin, salt, black pepper) and bring it to boil.
Switch to oven
Pre-heat oven on 390 Fahrenheit (200 degrees Celsius). Cover it with an oven-safe lid and bake the risotto for 20 minutes undisturbed.
When it is ready, take the lid off. Add pre-cooked frozen peas and 2 Tbsp butter. Mix well. Cover it with a lid again and leave it to rest for 5 minutes. Serve it with toasted pine nuts and freshly chopped parsley. Enjoy!
How to toast pine nuts?
Take a frying pan and heat it over medium heat. No need to add oil or butter.
Add pine nuts and toast them until brownish. Stir continuously with a wooden spatula.