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Saffron Risotto With Butternut Squash [Vegan]

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This dish is creamy, flavorful, and can be eaten as a meal, a side, or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.

This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash.

Saffron Risotto With Butternut Squash [Vegan]

Serves

4 - 6

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 6-8 cups no salt added or low-sodium vegetable stock
  • 1 1/2 cups Arborio rice
  • 2 cups baby spinach
  • 1 teaspoon saffron threads
  • 2 tablespoons chopped chives
  • Fresh black pepper, to taste

Preparation

  1. Preheat oven to 400°F.
  2. Place squash on a non-stick baking tray and bake for 20 minutes or until tender.
  3. Meanwhile, heat the vegetable stock over low heat in small saucepan.
  4. In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.
  5. Add the rice to the onions and stir. Add the white wine and cook, stirring until the wine has been absorbed into the rice.
  6. Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.
  7. Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.
  8. When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.

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AUTHOR & RECIPE DETAILS


photo

Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.


 

 

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6 comments on “Saffron Risotto With Butternut Squash [Vegan]”

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Joyce Derenas
10 Months Ago

I just made this today. Fantastic.


Reply
Nadia Williams
10 Months Ago

Yevlena Alimova


Reply
Paul Michael
10 Months Ago

Heather, C Joseph


Reply
Monica Dewart
10 Months Ago

That color is all about fall!


Reply
Monica Dewart
10 Months Ago

That color is all about fall!


Reply
Alice Bowles
10 Months Ago

Vicki Bowles


Reply
Alice Bowles
10 Months Ago

Vicki Bowles


Reply
Renee Catherine
10 Months Ago

Yummy!


Reply
Janet Covington
10 Months Ago

Sue Dodd


Reply
Lisa Iannetta
10 Months Ago

Jason Blake would u have this


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