Vegan Butternut Squash and Spinach Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 247.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 109.9 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 6.6 g
- Protein: 4.4 g
View full nutritional breakdown of Vegan Butternut Squash and Spinach Risotto calories by ingredient
Introduction
This recipe is an adaptation of a recipe from Everday Food (Martha Stewart Publication). It has been adapted to be vegan and a bit healthier. It is delicious, warming, and surprisingly easy. This recipe is an adaptation of a recipe from Everday Food (Martha Stewart Publication). It has been adapted to be vegan and a bit healthier. It is delicious, warming, and surprisingly easy.Number of Servings: 6
Ingredients
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1 med-lg butternut squash, cubed (about 2-2.5 C)
4 C low-sodium vegetable broth (I like Pacific Natural Foods brand.)
1.5 C long-grain brown rice
2 tbsp coconut oil (you may sub any cooking oil)
2 small shallots, small dice or mince
2 cloves garlic, minced
1 Tbsp fresh thyme, fine chop
3 C fresh spinach (if not using baby spinach, rough chop)
Salt and pepper to taste
Directions
Preheat oven to 400 degrees F.
Prep ingredients. This recipe comes together very quickly, so everything can be prepped before cooking. Alternatively, if you are using brown rice, you can prep everything but the butternut squash and prep the squash when the risotto goes in the oven to save time.
In a large dutch oven, heat coconut oil over med to med-high heat. Add shallots and cook until soft (about 3 minutes). Add garlic and thyme and cook for an additional couple minutes to infuse the flavors. Add dry rice and stir to coat in oil and toast slightly. (About 3 minutes) Then add the broth and stir to mix. Be sure to get any scrapings off the bottom of the pan (deglazing). Bring to a boil, cover with a lid, and transfer to the oven.
After 15-20 mins in the oven, add butternut squash and stir risotto. Return covered pan to oven and bake for another 20 mins or until the rice is cooked and butternut squash is tender. You may need to add another half cup or so of water or broth.
Immediately after removing pan from the oven, add fresh spinach and stir to just wilt. I like the freshness this adds. If you prefer your spinach more cooked, you may add at any point during the baking process.
Serves 6-8.
Number of Servings: 6
Recipe submitted by SparkPeople user KIRCHMKE.
Prep ingredients. This recipe comes together very quickly, so everything can be prepped before cooking. Alternatively, if you are using brown rice, you can prep everything but the butternut squash and prep the squash when the risotto goes in the oven to save time.
In a large dutch oven, heat coconut oil over med to med-high heat. Add shallots and cook until soft (about 3 minutes). Add garlic and thyme and cook for an additional couple minutes to infuse the flavors. Add dry rice and stir to coat in oil and toast slightly. (About 3 minutes) Then add the broth and stir to mix. Be sure to get any scrapings off the bottom of the pan (deglazing). Bring to a boil, cover with a lid, and transfer to the oven.
After 15-20 mins in the oven, add butternut squash and stir risotto. Return covered pan to oven and bake for another 20 mins or until the rice is cooked and butternut squash is tender. You may need to add another half cup or so of water or broth.
Immediately after removing pan from the oven, add fresh spinach and stir to just wilt. I like the freshness this adds. If you prefer your spinach more cooked, you may add at any point during the baking process.
Serves 6-8.
Number of Servings: 6
Recipe submitted by SparkPeople user KIRCHMKE.
Member Ratings For This Recipe
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