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Winter Vegetable Risotto

A creamy arborio risotto loaded with roasted squash, carrot, and parsnip, rounded out with tahini, nutritional yeast, and fresh lemon.

15m prep · 45m cook · 4 servingsGluten-Free

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Ingredients

  • 1 whole Carrots
  • 1 whole Parsnips
  • 1 ½ cups Butternut Squash
  • 2 tsp Fresh Rosemary
  • 1 tbsp Olive Oil
  • 3 ¾ cups Vegetable Broth
  • ⅓ cup Dry White Wine
  • 2 cloves Garlic
  • ⅔ cup White Onion
  • ⅔ cup Arborio Rice
  • ⅓ cup Unsweetened Plain Plant Milk
  • 1 ½ tbsp Tahini
  • 3 tbsp Nutritional Yeast
  • 2 tsp Fresh Lemon Juice
  • 2 tsp Mirin
  • ½ tsp Salt
  • Black Pepper

Estimated nutrition (per serving)

Calories280 kcal
Protein6g
Carbs43g
Fat7g
Fiber4g
Sodium755mg
Sugar5g

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