Plant-based cooking continues to impress me. I was initially sad when I went vegan, thinking that risotto would be one of the dishes I wouldn’t get to eat anymore then learned that you can make it with plants. And this past Sunday, when I found myself without vegetable broth, I learned that you can make it with water.
I wasn’t brave enough though to just use water so used my imagination to add some herbs & spices to the water. I can confidently say that not having vegetable broth isn’t a deal breaker if you happen to not have any on hand like me. I’m not so sure if I’d try without any herbs & spices though. I’d need a bit more courage.
Curried Butternut Squash & Pea Risotto
Original recipe is my favorite website forksoverknives.
Ingredients:
(Cashew cream)
1 cup cashews, soaked overnight or in hot water for 1 hour, drain & rinse
1 cup water
Direction:
Blend the cashew with water to make the cream.
(For the rice)
1 cup short grain brown rice
6 cups water
2 cloves of garlic, minced
1/2 tsp Himalayan salt
1 tsp onion powder
1 tsp garlic powder
2 tsp thyme
1 tsp rosemary
1/2 tsp celery seeds
1 bay leaf
Direction:
Bring the water to boil and cook the rice over low heat & partially covered for 30-45 minutes.
(Veggies)
1 onion, finely chopped
1 butternut squash, chopped into cubes
1/2 tsp Himalayan salt
1/8 tsp Black pepper
1 cup green peas
*1 tsp curry powder
*I like adding curry powder to the vegetable saute to add more flavor.
Direction:
Saute the onion over medium high heat with 1 Tbsp of water, once translucent, add the butternut squash and saute for until soft. Add the green peas and season with salt, black pepper, & curry powder. Turn off heat and set it aside.
Additional ingredients:
1 Tbsp apple cider vinegar (ACV)
1/2 cup nutritional yeast
To combine:
Pour the vegetable saute into the cooked rice.
Blend the cashews with 1 cup of water to make cashew milk.
Pour the cashew milk into the rice & vegetable mixture, add ACV & nutritional yeast, cook on low for 20-30 minutes covered. Adjust the flavor with salt & pepper. Garnish with parsley, enjoy!
