I had some extra pureed butternut squash from a recipe that I made this weekend so I searched online for a recipe that would utilize it. The following recipe came from Rachael Ray magazine and is by no means, vegan… I still thought it sounded yummy. I used vegan margarine instead of butter and I used 1/2 the parmesan cheese that the recipe called for.
Notes: I had to cook the risotto a lot longer than 18 minutes and I had to add more water after the warm chicken broth was gone (which also meant adding more seasonings). My mother makes incredible risotto and has always taught me that to make it correctly, you need to be patient and loving with it. You can’t ignore it or it will be undercooked or worse, gummy! After all was said and done… this was a wonderful dish with great fall flavors. I served it with grilled chicken and a fresh garden salad.
http://www.rachaelraymag.com/recipes/30-minute-meals/butternut-squash-risotto/article.html
Recipe Rating: 3.5 out of 5 stars
