Vegan Acorn Squash Risotto Recipe
Yesterday I was in the mood for some pumpkin and my husband wanted rice so to make 2 in 1 meal I decided to go with pumpkin risotto. By the time I had my acorn squash peeled and seeded i changed my mind about the traditional risotto and give it a Asian touch and this is how this creamy risotto was born without the help of cream or cheese.
Ingredients
- 1 acorn squash (mine had about 1 pound after cleaning)
- onion
- olive oil
- 10 ounces arborio rice
- 2 14 oz cans coconut milk
- 3-4 cups vegetable stock
- ½ tablespoon nutmeg
Directions
- Heat the oil in a heavy based pan. Add the squash and onion, stir well and cook for about 3-7 minutes until they start to soften. I prefer the acorn to melt till the risotto is done so I cut it in tiny chunks, but it can be cut in bigger ones. Near mix the coconut milk with 3 cups stock and pun it over low heat just to have it warm when it has to be added to the pan.
- When the onion and squash start to soften add the arborio rice and stir to fry it for 1 minute.
- Start adding coconut-stock mixture, one ladle at a time.
- If the rice is not done and the coconut stock is out, add more vegetable stock. At the end add the nutmeg and stir well.
- Serve as a side or main dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 461 | |
| Calories from Fat 248 | 54% |
| Total Fat 29.6g | 37% |
| Saturated Fat 26.06g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 569mg | 24% |
| Potassium 416mg | 12% |
| Total Carbs 46.2g | 12% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.92g | 1% |
| Protein 6.32g | 10% |
