Meatless Mondays With Roasted Butternut Squash Risotto
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As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring another vegetarian recipe for you to try.
You may have had risotto in restaurants and the thought of making it at home may seem daunting. Well don’t be intimidated any longer. This is a simple step-by-step introduction to a very adaptable (and forgiving) recipe for Roasted Butternut Squash Risotto. This risotto method can be used with any type of roasted vegetables and can always be made even more ecofriendly by using organic vegetables.
Roasted Butternut Squash Risotto Recipe (serves 4 people as a main course)
Ingredients
1 lb butternut squash
375g Arborio rice
5-6 c of heated vegetable or vegan chicken stock
2 cloves of garlic minced
2 shallots minced
1C white wine
¼C of Parmigiano Reggiano cheese grated
¼ C of Asiago cheese in shards
2 Tbs butter (can be substituted for oil)
2 -3 Tbs of any oil you like
Salt & pepper to taste
2 tsp chopped parsley
Preparation
The squash must be prepared prior to beginning the risotto.
Squash prep
- Wash, dry and peel the squash
- Dice the squash into 1inch square after removing the seeds
- Prepare a cookie sheet lined with foil and parchment paper and set aside
- In a large mixing bowl take all the squash with one clove of minced garlic (or as much as you like), ½ tsp salt and ¼ tsp pepper as well as 2 tbs of olive/canola/sunflower (any oil you have on hand) and mix well
- Spread coated squash in a thin even layer on the cookie sheet
- Cook at 350 degrees for 15-20 minutes, the squash should be fork tender but not mushy
- Set squash aside
The squash can be cooked the day before and refrigerated overnight until you are ready to cook the risotto.
Risotto Prep
- In a large pot sauté the shallots and remaining garlic in butter and/or oil until tender
- Add the rice to the pot and coat well with the shallot/garlic mixture
- Add the wine to the pot and allow the alcohol/liquid to dissipate. Stir constantly so rice will not stick to the pot and burn, once the wine is added you must attend to the risotto.
- Add 1/3 of the roasted squash cubes to the rice and mix thoroughly
- Add one cup of hot stock at a time; add another cup once the previous one has been absorbed. Remember to constantly stir the rice though this process
- After the second cup stock is added, put in another 1/3rd of the roasted squash and mix well.
- After the fourth cup of stock has been added, place the remaining third of the squash mixture into the pot and mix thoroughly
- Continue adding stock until the rice is cooked to Al Dente or to consistency you enjoy.
- Finally add Parmigiano Reggiano cheese and chopped parsley
- Mix well
- Shards of Asiago can either be stirred into risotto or served on top as a yummy garnish.
The reason why the squash is added in three increments is so that you have various textures, and the squash can maintain its integrity.
This dish is perfect for entertaining or just a delicious dinner in – it’s delicious and satisfying and you will not miss meat.
Don’t forget - to join the movement, sign up online by going to your local Meatless Monday site or you can go here meatlessmonday.com to learn more. If this Monday passed you by, next week is another chance to go meatless – it’s only one day for an eco-friendly cause. Join us.
Bon (vegetarian) Appetit!
Related Posts
- Meatless Monday with Chickpea and Peanut Stew
- Meatless Mondays With Black Bean Burgers
- Meatless Monday with Risotto-stuffed Tomatoes
- Meatless Monday with Falafel
- Meatless Monday with Barley and Porcini Risotto