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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!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 people
Course: Salad
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Method
 

  1. Begin by cooking the brown rice in boiling water until it's tender. Once done, drain the excess water and set the rice aside.
  2. 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.
  3. 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.
  4. Combine the sauce with the cooked rice, ensuring every grain is well-coated.
  5. Gently fold in the remaining roasted butternut squash cubes.
  6. 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.