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Vegan gluten-free baked butternut squash risotto

This flavorful, gluten-free recipe also works wonderfully with other types of winter squash, such as acorn squash and pumpkin.

What you need:

1½ tablespoons of olive oil
1 small sweet onion, chopped
3 cloves of garlic, chopped
1 teaspoon of mouse rosemary
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
1 cup Arborio rice
⅓ cup of white wine
3 cups vegetable stock, divided
2 cups butternut squash, boiled and mashed
1 cup chopped kale, stems removed
1 cup of mozzarella-style vegan cheese
½ cup of vegan parmesan, divided
1½ cups of gluten-free corn muesli, chopped up

What you are doing:

1. Heat olive oil in a large pan over medium heat. Fry the onion, garlic, rosemary, salt, and pepper for about 10 minutes, until the onions are translucent. Stir frequently to avoid burning.
2. Add arborio rice and fry until rice is browned, about 5 minutes. Stir in white wine and simmer until all liquid has been absorbed. Reduce the heat to medium-low and keep an eye on the rice as you begin the next step.
3. In a medium bowl, mix 2 cups of vegetable stock with pumpkin. Add 1 cup of pumpkin mixture to the rice and let it cook, stirring constantly, until absorbed. Add kale and stir to combine. Add the remaining pumpkin mixture to the rice and cook until absorbed, about 20 to 25 minutes. If the rice is not yet tender, add the remaining vegetable stock, 1/4 cup at a time, until the desired tenderness is achieved. Salt to taste.
4th Remove rice from heat and preheat oven to 385 degrees. Stir the mozzarella and ¼ cup parmesan cheese into the rice mixture and place in a 9 x 12 inch baking dish. Top with the rest of the Parmesan and Chex. Bake the casserole for 15 minutes, until the top is golden brown. Serve hot.

Credit: Allyson Kramer

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