Creamy Vegan Butternut Squash Risotto

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

2 lb (908 grams) butternut squash, peeled and chopped into 2-inch cubes (4 cups chopped squash)

4 tablespoons olive oil, divided

sea salt and ground black pepper to taste

6 ½ cups vegetable stock, preferably homemade

2 tablespoons light miso

1 large shallot, fine dice (½ cup diced shallot)

1 clove garlic, minced

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

1 teaspoon smoked paprika

1 ½ cups arborio rice (DO NOT rinse)

2 to 3 teaspoons fresh lemon juice

vegan parmesan for serving

Directions at thefirstmess.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer