Creamy Butternut Bliss: A Dairy-Free Risotto Delight

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WHAT'S SPECIAL

Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

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!
Servings 2 people
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

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.
Calories: 180kcal
Cost: $15
Course: Salad
Cuisine: American, Italian
Keyword: Quick & Easy, Vegetable

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.

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