1 cup cubed butternut squash
1 tablespoon Smart Balance
1/4 onion, minced
1 clove garlic, minced
1 cup Arborio rice
2 1/2 cups hot chicken stock
1/3 cup almond milk
seasoning salt and ground black pepper to taste
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt smart balance in a saucepan over medium-high heat. Add onion and garlic; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock and almond milk, and continue stirring until the risotto is creamy. Season to taste with salt and pepper.
NOTE: You can use regular rice (which I did) by adding all of the ingredients after sautéing the onion and cooking at a low boil until done.
- 2 cups butternut squash, cubed
- 1 zucchini, sliced
- several red potatoes (or other) halved
- 1 sweet potato, cubed
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 1T thyme
- 1T rosemary
- 3T EVOO
- 2T balsamic vinegar
- Seasoning salt and pepper to taste
Put all veggies in a bowl. Combine spices, EVOO, and vinegar. Pour over veggies and stir to cover.