Vegan Butternut Squash and Mushroom Risotto… want some?

I have been missing this comfort food so I decided to make some. I’ve never had so many pots and pans out at once. I’m a lazy simple girl when it comes to food and this was a first. You’ll need a baking sheet, a sauce pan, and 2 medium fry pans. You’ll need the following:
1/2 cup of arborio rice (this is more than enough for 2 servings)
1/2 liter of water
1 cube of veggie bouillon
1 cup of butternut squash
1 quart of baby bello mushrooms, sliced
2-3 cloves of garlic, sliced
1/4 onion, diced
1 tsp olive oil
salt to taste
herbes de provence
white wine, I prefer pinot grigio for this recipe. Just use something you would drink. Don’t cook with wine you wouldn’t drink. That’s just nasty.

I cut the top off my butternut squash (guestimating a cup) and wrapped it in tinfoil. I put it in the oven at 350F/175C for about 30-45 minutes or until the skin gets translucent and it starts to become tender.

Set it aside to cool.
I put about half a liter of water into my sauce pan along with a bouillon cube and brought it to a boil. Then I turned the heat to low.

While I was waiting for the water to boil, I added the onion, garlic and olive oil to one of my fry pans and heated them until they began to sputter. Then I added the mushrooms and turned the heat to medium-low and began cooking the rice.

I put the rice in a fry pan with a cup of wine and a generous pinch of herbes de provence. I turned the heat to low. I sliced up the squash (no skin) into 1 cm cubes and added it to the risotto.

I added the broth 1/2 cup or so at a time until the rice began to get tender and the liquid was mostly absorbed. It should be translucent except for a little bit in the middle that should still be opaque white when it’s done. You might not use all the broth. I mixed in my mushrooms and added a tablespoon of nutritional yeast but I do that to everything. I garnished it with some basil from my balcony garden.

I was pretty pleased with my ability to make some serious comfort food. If you get to try it, let me know what changes you’d make to improve it.

This is Christie, signing off.

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3 thoughts on “Vegan Butternut Squash and Mushroom Risotto… want some?

  1. emmycooks says:

    DelIcious! I like risotto when it’s chock-full of veggies.

  2. Nina the Heartbeat says:

    Risotto makes me go crazy… Delicious!

    I do really enjoy of your recipes as well as your posting regularity, so I have nominated you to the Versatile Blog Award! http://ninaandtheheartbeat.wordpress.com/2012/02/26/i-guess-i-am-versatile/

    Nina
    xx

  3. […] rice and veggies in preparation for making my own vegan version. This is basically the same as the last time just with different […]

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