Red risotto with butternut squash

Yield: 2 servings

Measure Ingredient
4 cups Vegetable stock
1 tablespoon Olive oil
½ cup Plus 2 Tbs. dry red wine
3 \N Shallots; finely chopped
1 \N Clove garlic; minced
1 medium Beet; peeled and diced
1 cup Diced and peeled butternut squash
1 teaspoon Chopped fresh thyme
½ teaspoon Cumin seeds; toasted and ground
1 cup Arborio rice
½ cup Cashew cream
\N \N (1/4 cup cashews blended with 6 Tbs.
\N \N Water)
\N \N Salt and freshly ground black pepper; to taste
1 cup Cooked flageolet or canellini beans
2 teaspoons Truffle oil; (optional)

2 SERVINGS DAIRY-FREE

This succulent dish has a wonderful red hue from the addition of beets and red wine. The best rice to use for risotto is a shrot-grain variety called Arborio, available in a gourmet sections of many supermarkets.

In a medium saucepan, bring stock to a simmer over medium-low heat. While stock is heating, heat oil and 2 tablespoons red wine in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until softened, about 5 minutes.

Add beet, squash, thyme, cumin and cook, stirring often, for 5 minutes. Add remaining ½ cup wine and cook, stirring almost constantly, until absorbed. Add ½ cup hot stock. Cook and stir until the liquid is almost completely absorbed.

Continue adding stock ½ cup at a time, making sure that most of the liquid is absorbed before adding more, until rice is tender but still firm to the bite. Stir in cashew cream and season with salt and pepper. Cook, stirring for 5 minutes more. Stir in beans and truffle oil. Serve warm.

PER SERVING: 447 CAL.; 13G FROT.; 9G TOTAL FAT (1G SAT. FAT); 75G CARB.; 1,050MG SOD.; 3G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 51 Converted by MM_Buster v2.0l.

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