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Vegan Acorn Squash Risotto
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Description
Yesterday I was in the mood for some pumpkin and my husband wanted rice, so to make a 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, gave it a Asian touch, and this is how this creamy risotto was born without the help of cream or cheese.
Ingredients
- 1 pound Acorn Squash
- ½ pounds Onion
- 2 Tablespoons Olive Oil
- 28 ounces, fluid Coconut Milk
- 3 cups Stock
- 10 ounces, weight Arborio Rice
- ½ Tablespoons Nutmeg
Preparation
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 squash to melt till the risotto is done, so I cut it in tiny chunks, but it can be cut in bigger ones. Next 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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