Butternut Squash Risotto
elegant & satisfying
A beautiful plant-based entrée or side that features mineral-rich hemp seeds.
2 pounds Butternut Squash
¼ Cup Coconut Oil
2 Tbsp fresh Sage, minced
½ Cup Navitas Naturals Hemp Seeds
3 Tbsp Yellow Miso Paste
½ Cup Yellow Onion, minced
1¼ cups Arborio Rice
½ Cup dry White Wine
2 Fuyu Persimmons, sliced paper-thin
Sea Salt and Ground Black Pepper, to taste
Walnut Oil (optional)
Use a sharp knife to cut the peel off of the butternut squash. Cut in half, and discard the seeds. Grate the squash into shreds, and set aside. Heat one tablespoon of coconut oil in a small sauce pan. When the oil is hot, add the sage and ¼ teaspoon salt. Cook for 2 minutes, stirring. Add the hemp seeds and cook, stirring, until the seeds just begin to turn golden, about 2 minutes. Remove from heat immediately to avoid burning and transfer to a bowl; set aside.
In a blender, combine the miso paste with 4 cups of water and blend until smooth. Transfer liquid to a medium saucepan to heat up the broth; keep warm.
Heat the remaining 3 tablespoons coconut oil in a large saucepan, over moderate heat. Add the onion and cook for 5 minutes, until softened. Add the squash and cook, stirring, for 7 minutes longer. Add the rice to the pan stir until rice is evenly distributed. Add the wine and simmer until evaporated, about 3 minutes.
An extra generous amount of squash means this rich and comforting entree is actually higher in vegetables than rice. If you have a rice cooker with a risotto setting, put it to use it for hands-free cooking.