Vegan Gluten-Free Baked Butternut Squash Risotto

Every chew of this wealthy risotto is a symphony of velvety flavors, and also you gained’t consider it’s dairy-free. Expertise the consolation of a traditional risotto with none compromise, as this dish affords a more healthy, plant-based twist that’s excellent for any event. 

What you want:

1½ tablespoons olive oil
1 small candy onion, minced
3 cloves garlic, minced
1 teaspoon miced rosemary
1 teaspoon salt
1 teaspoon freshly floor black pepper
1 cup Arborio rice
⅓ cup white wine
3 cups vegetable broth, divided
2 cups butternut squash, cooked and puréed
1 cup chopped collard greens, stems eliminated
1 cup vegan mozzarella-style cheese
½ cup vegan parmesan, divided
1½ cups gluten-free corn Chex cereal, crushed

What you do:

1. In a big frying pan over medium warmth, warmth olive oil. Sauté onion, garlic, rosemary, salt, and pepper till onions are translucent, about 10 minutes. Stir usually to stop burning.
2. Add Arborio rice and sauté till rice is browned, about 5 minutes. Stir in white wine and prepare dinner till all liquid has been absorbed. Cut back warmth to medium-low and maintain an in depth eye on rice whilst you start the subsequent step.
3. In medium bowl, combine 2 cups vegetable broth with squash. Add 1 cup of squash combination to the rice and let prepare dinner till absorbed, stirring constantly. Add collard greens and stir to mix. Add remaining squash combination to rice and prepare dinner till absorbed, about 20 to 25 minutes. If rice shouldn’t be but tender, add in remaining vegetable broth, ¼ cup at a time till desired tenderness is reached. Salt to style.
4. Take away rice from stovetop and preheat oven to 385 levels. Stir in mozzarella and ¼ cup parmesan into rice combination and switch to 9 x 12-inch casserole dish. Prime with remaining parmesan and Chex. Bake casserole for quarter-hour, till prime is golden brown. Serve scorching.

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