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.

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