Winter Vegetable Risotto
This healthy vegan risotto is creamy, delicious, and made colorful with roasted vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 medium carrot, peeled and diced
- 1 medium parsnip, peeled and diced
- 2 cups peeled, seeded, and diced butternut squash (about 1 pound)
- 1 tablespoon chopped fresh rosemary or thyme
- 5½ cups vegan vegetable stock
- ½ cup dry white wine
- 2 garlic cloves, minced
- 1 cup chopped onion or shallot
- 1 cup uncooked Arborio rice
- ½ cup unsweetened, unflavored plant milk
- 2 tablespoons tahini
- ¼ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 tablespoon mirin (see note)
- Sea salt
- freshly ground black pepper
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