This risotto gets its delicious flavor thanks to Pacific Foods vegetable broth and butternut squash soup. The risotto then gets topped with thyme & garlic roasted butternut squash cubes and extra vegan Parmesan for absolute perfection! Recipe created by Casey Colodny.
Heat the oven to 400°F. Line a large baking tray with parchment paper.
Add the squash, olive oil, garlic, thyme, salt and cracked black pepper to a large bowl. Stir to combine. Spread the squash mixture on the baking tray.
Bake for 20 minutes or until the squash is tender and browned at the edges. Remove from the oven and set aside.
Heat the broth, soup and water in a medium saucepan over low heat until hot (you'll be adding this mixture to the rice gradually).
Heat a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the vegan butter and cook until melted. Add the onion and cook for 3 to 4 minutes or until translucent and softened. Add the rice and stir to combine.
Add the hot soup mixture to the rice, 1 ladle-full at time, stirring constantly until fully absorbed before adding more, until the rice is tender and the risotto is very creamy (about 35 to 40 minutes). You may not need to use all of the soup mixture. Stir in the vegan Parmesan. Serve topped with the roasted squash and additional vegan Parmesan, if desired. Serve immediately and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.