Vegan Italian Inspired Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp Coconut Oil1/2 Large Sweet Onion (chopped)1 Tbsp Minced Garlic2 Tbsp Fresh Chives (chopped)1.5 Cups Arborio Rice2 Cups Butternut Squash (1" cubes)1 Cup Frozen Spinach (or fresh)8 pieces sun-dried tomatoes, chopped (dry, NOT oil packed)4 Cups Vegetable broth 1 Tbsp White Wine Vinegar1 tsp ground nutmeg1 tsp thyme (fresh or dehydrated)salt/pepper (to taste)Optional: serve with toasted pine nuts
Makes 8 Servings
1. Heat slow cooker, set on high.
2. Sautee onions, minced garlic, and chives in coconut oil until onions are tender.
3. Transfer to slow cooker. Add rice, stir until well coated.
4. Add vegetable broth, white wine vinegar, butternut squash, spinach, sun dried tomatoes, spices and salt/pepper to taste.
5. Cook for 2.5 hours or until liquid is absorbed and rice is al dente.
Number of Servings: 8
Recipe submitted by SparkPeople user TLGRAY.
1. Heat slow cooker, set on high.
2. Sautee onions, minced garlic, and chives in coconut oil until onions are tender.
3. Transfer to slow cooker. Add rice, stir until well coated.
4. Add vegetable broth, white wine vinegar, butternut squash, spinach, sun dried tomatoes, spices and salt/pepper to taste.
5. Cook for 2.5 hours or until liquid is absorbed and rice is al dente.
Number of Servings: 8
Recipe submitted by SparkPeople user TLGRAY.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,402.2 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
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