Recipe Courtesy of Earth Balance
Don’t let risotto intimidate you! It’s simply a matter of time, patience and willingness to stir for 20 minutes or so. The technique used to make risotto releases the starches from the rice resulting in a thick and creamy entrée that’s a blank canvas for additions like butternut squash, asparagus, fresh herbs, toasted nuts and more. Earth Balance® Organic Natural Buttery Spread only enhances the depth of rich, creamy flavor found in traditional risotto.
Serves 4 to 6
8 Tbsp. Earth Balance® Organic Natural Buttery Spread, divided
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 Tbsp. sherry
8 cups vegetable broth
6-8 cups chicken broth (use vegetable broth for vegetarian options
2 shallots, minced
2 cups peeled and diced butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
1/2 cup vegan grated Parmesan cheese (optional)
2 Tbsp chopped fresh sage
1/4 tsp. freshly grated nutmeg
Salt and pepper to taste
Heat a sauté pan over medium heat. Add two tablespoons Earth Balance® Organic Natural Buttery Spread and garlic. Cook 2 minutes, until garlic is soft and fragrant. Add mushrooms and cook 4 to5 minutes, until soft.
Deglaze pan with sherry and add salt and pepper to taste. Set aside. Heat broth in a saucepan over low heat, keeping it warm throughout the cooking process. Melt three tablespoons Earth Balance® Organic Natural Buttery Spread in another saucepan over medium heat. Add shallots and squash. Cook 4 to 5 minutes, until shallots are soft.
Stir in rice with shallots and squash. Cook 2 minutes. Stir in wine and cook, while stirring constantly, until the wine is absorbed by the rice. Add a ladle or two of broth to the rice and cook until broth has been absorbed.
Continue adding a little bit of broth at a time, cooking and stirring until it is absorbed and the broth is gone and the rice is al dente, about 25 minutes. Stir in vegan cheese (if desired), sage, nutmeg and remaining Earth Balance® Organic Natural Buttery Spread. Add salt and pepper to taste. Serve warm topped with sautéed mushrooms and fresh sage leaves.