Who says you need cream and cheese to make a risotto that’s both hearty and delicious? Dive into this plant-based creation that brings together the natural creaminess of butternut squash with the rich flavors of cumin, paprika, and a special tahini sauce.
Perfect for those cozy evenings when you want a dish that warms the soul. And if you have a butternut squash or pumpkin waiting for its moment to shine, this is the recipe for you. Let’s embark on this culinary journey and create a dish that’s bound to become a favorite!
Butternut Squash Risotto
Who says you need cream and cheese to make a risotto that’s both hearty and delicious? Dive into this plant-based creation that brings together the natural creaminess of butternut squash with the rich flavors of cumin, paprika, and a special tahini sauce. Perfect for those cozy evenings when you want a dish that warms the soul. And if you have a butternut squash or pumpkin waiting for its moment to shine, this is the recipe for you. Let’s embark on this culinary journey and create a dish that’s bound to become a favorite!
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 cup short grain brown rice cooked (Recommendation: @naturaliafoodlb)
- 1/2 of a medium butternut squash cubed
- A drizzle of olive oil
- 2 tsp cumin
- 1 tsp paprika Choose between sweet or smoked. For a deeper flavor, I opt for smoked from @dryandraw.leb
- A pinch of salt
- Sauce Ingredients:
- 3 tbsp tahini
- 1 tbsp apple cider vinegar My choice: @alwadialakhdar
- 2 tbsp nutritional yeast This gives a cheesy flavor without the cheese! I used @naturaliafoodlb
- Freshly squeezed juice of one lemon
- Salt and pepper adjusted to your preference
- Water as needed, to achieve desired consistency
Instructions
- Begin by cooking the brown rice in boiling water until it’s tender. Once done, drain the excess water and set the rice aside.
- While the rice is cooking, prepare the butternut squash. Toss the cubed squash in olive oil, cumin, and paprika. Spread them out on a baking tray and roast in the oven for about 20 minutes, or until they’re soft and slightly caramelized.
- For the sauce, blend together three-quarters of the roasted butternut squash with the tahini, apple cider vinegar, nutritional yeast, lemon juice, salt, and pepper. If the sauce is too thick, add a bit of water to reach your desired consistency.
- Combine the sauce with the cooked rice, ensuring every grain is well-coated.
- Gently fold in the remaining roasted butternut squash cubes.
- To serve, garnish with freshly chopped coriander, a sprinkle of black pepper, and a final drizzle of olive oil. Relish every bite!
Notes
Presentation Tip: Serve on a vibrant tea towel from @imagesdorient to elevate the dish’s presentation.
Did you try this recipe?
I’d love to hear your thoughts! Leave a comment below and don’t forget to tag @lady.withplants on Instagram and use the hashtag #LadyWithPlants.