goodness gracious this dish brings comfort to another level. It makes for the perfect fall weekend dinner to share with your loved ones. Butternut squash truely doesn't get enough credit. A caramel cozy heaven.
Ingredients
1/2 a medium butternut diced into cubes (to make 1 cups worth of puree)
1 tbsp of extra virgin olive oil
3 cloves of minced garlic
1 small onion diced, roughly 1 cup
1 cup of arborio rice
1 tbsp of marjoram
2 tbsp of nutritional yeast
freshly cracked pepper and salt
1/2 cup of sauvignon blanc
3 cups of vegetable stock
Method
Preheat oven to 400F
Chop the butter nut into chunks and bake for roughly 30 minutes until squash is soft enough to pierce with a fork
Whilst that is baking preheat a large pot with the olive oil and then sauté your onion and garlic until translucent
Add the marjoram and some freshly cracked salt and pepper
Add the wine and cook until evaporated
Then add 1/2 cup of veggie stock and cook until absorbed by rice. Continue to add 1/2 a cup portions of stock until all liquid is absorbed by the rice
Blend your butternut into a puree and then mix into the rice
Serve up with some sautéed garlic mushrooms and/or any other extras you're feeling
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