Vegan Butternut Squash Risotto

This is not a classic risotto… but you still get that carby satisfying comfort food vibe. Blending some of the butternut squash helps to give the dish the creamy texture and best of all you do not have to stand over the stove stirring and slowly adding broth (for way too long) to cook the rice. It is an easy vegan comfort food meal, perfect for a Sunday night dinner or meatless Monday. 

Roasting the butternut squash helps to bring out the flavor and make it nice and sweet. I blend a portion of the squash with oat milk and nutritional yeast to create a creamy cheesy-like sauce. Trader Joe’s 10-minute farro cooks up quickly–I usually cook it for a little longer than 10 minutes, but less than 15! Or you can use your favorite farro, following the package directions to cook it. I love the addition of sauteéd kale, cooked with garlic and onions for more flavor, texture and added nutritional benefits. Combine all these elements and you have yourself a delicious warm bowl of vegan comfort food.

Yield: 4-6

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Vegan Butternut Squash Risotto

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 medium butternut squash, peeled but into bite size pieces
• 3 cups cooked farro 
• 1/2 onion, small diced
• 4 cloves garlic, minced
• 4 cups (roughly) kale, stems removed and chopped
• 1/2 cup oat milk ( or almond, juts make sure its not sweetened or flavored)
• 1/4 cup nutritional yeast
• oil
• salt and pepper

Instructions

1. ROAST: Preheat the oven to 425. Toss butternut squash pieces in about 2 tablespoons of olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for about 25 minutes until tender and starting to brown. 
2. COOK FARRO: While the squash roasts in the oven, cook your farro. I use Trader Joe's 10-minute farro, 1 package is about 1 1/2 cups uncooked. I combine that with 2 cups of vegetable broth (or water) and a pinch of salt, bring to boil then reduce heat to low, cover and cook for about 12 minutes until all broth is absorbed. OR cook your favorite farro according to package directions.
3. BLEND: Once the squash is done cooking, add about 1/2 of the squash to a blender with the oat milk and nutritional yeast. Blend until super smooth and creamy. 
4. SAUTEÉ: Heat about 1-2 tablespoons of oil in a large skillet over medium heat. Add the onions, cook until they are translucent and softening, about 3-4 minutes. Add the kale and garlic and season with salt and pepper. Continue to cook until the kale has cooked down and is wilted, about 5 minutes. 
5. COMBINE: Once the kale is ready, turn the heat down to medium low, add the farro, butternut squash and squash sauce. Stir until everything is combined and season to taste with salt and pepper.