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Red Risotto With Butternut Squash

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Vegtime4 2 Servings

INGREDIENTS

4 c Vegetable stock
1 T Olive oil
1/2 c Plus 2 Tbs. dry red wine
3 Shallots, finely chopped
1 Clove garlic, minced
1 Beet, peeled and diced
1 c Diced and peeled butternut
squash
1 t Chopped fresh thyme
1/2 t Cumin seeds, toasted and
ground
1 c Arborio rice
1/2 c Cashew cream
1/4 cup cashews blended
with 6 Tbs.
Water), Water
Salt and freshly ground
black pepper to taste
1 c Cooked flageolet or
canellini beans
2 t Truffle oil, optional

INSTRUCTIONS

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 1/2 cup wine and cook, stirring almost
constantly, until absorbed. Add 1/2 cup hot stock. Cook and stir  until
the liquid is almost completely absorbed.  Continue adding stock 1/2
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@ix.netcom.com> on Feb 20, 1999.  Recipe by: Vegetarian Times,
June 1998, page 51  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 895
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 251.4mg
Potassium: 2555.1mg
Carbohydrates: 187.9g
Fiber: 3.6g
Sugar: 4.2g
Protein: 23.9g


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