butternut squash risotto

from green girl eats http://ift.tt/1LqN0vS
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Enter risotto, the perfect vehicle for creamy roasted cubes of butternut (or whatever your favorite fall variety may be). Note: Risotto is a bit of a process, and one you need to stick around for. You can’t just pop it in the oven or leave it on the stove while you tend to other things. Trust me though, the constant stirring is beyond worth it. For this recipe you’ll need:

4 cups of vegetable stock, heated through
1 cup of arborio rice
1 small onion, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon paprika

1/8 teaspoon cinnamon
1/2 cup of pumpkin purée
Freshly ground salt and pepper
2 tablespoon of vegan butter
Olive oil
About 2 cups of butternut squash, cubed

About 2 tablespoons of grated Parmesean (optional)

First preheat your oven to 350 degrees. Place your butternut squash on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, paprika and cinnamon. Roast for about 20-30 minutes or until slightly browned at the edges, which will just about be the duration of the risotto-making process.  Get the full recipe from green girl eats http://ift.tt/1LqN0vS

via IFTTT

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