Christmas lights are already twinkling in store windows. Some radio channels have even switched to playing timeless favorites like the ubiquitous, “All I Want For Christmas.”
However, one more holiday stands in the way of celebrating the upcoming jolly season. Thanksgiving is just over two weeks away and is a time to celebrate with loved ones, give to those in need, and reflect on all the blessings and good fortune in our lives.
Whether you are making a dinner for a small group or attending Thanksgiving with others, this vegan risotto recipe is sure to have people asking for seconds. Typically, risotto is prepared with butter and parmesan cheese. Simple changes can easily convert this comfort food into a vegan hearty meal. Coconut milk and olive oil replace the dairy, resulting in an equally decadent dish. Butternut squash is now in season and delicious with risotto not to mention packed with healthy vitamins.
Please leave a comment and let me know what you think about the recipe!
What you will need:
one half peeled butternut squash
7-10 pearl onions
2-4 tablespoons of extra virgin olive oil
1 can unsweetened coconut milk
1 teaspoon black peppercorn
2 cups arborio rice
black truffle sea salt
sage- optional
How to:
Chop onions and butternut squash. Begin by sautéing onions in olive oil until soft. Then add the squash. Pour two cups of arborio rice to dry pan and stir until evenly incorporated with vegetables. Once the rice is a slight golden color, slowly add one cup of water until fully absorbed. Continue to add another cup of water to avoid rice from burning. Add one can of coconut milk, black peppercorn and cover with lid and reduce heat to low. Make sure to continually check and stir the mixture. Once the rice is al dente and the liquid is mostly absorbed, plate and drizzle with olive oil and sprinkle of black truffle sea salt.
