By epicurious
Creamy Squash Risotto With Toasted Pepitas
Instructions
Prep:1hCook:2h 30min
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Updated at: Fri, 13 Aug 2021 10:56:11 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
86
High
Nutrition per serving
Calories945.1 kcal (47%)
Total Fat40.6 g (58%)
Carbs125.4 g (48%)
Sugars10.1 g (11%)
Protein14.8 g (30%)
Sodium1602.1 mg (80%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Squash Purée:
2butternut squash
large
¼ cupextra-virgin olive oil
1 Tbspwhite miso
1 tspsmoked paprika
½ tspkosher salt
For the Risotto:
⅓ cupextra-virgin olive oil
1onion
medium, finely chopped
2 ½ tspkosher salt
or, divided
2 cupsarborio rice
1 cupdry white wine
or hard or sweet cider
¾ cuppumpkin seeds
raw, pepitas
2 tspsmoked paprika
¼ tspcrushed red pepper flakes
2 tsporange zest
finely grated
½ cupdill
coarsely chopped, or parsley
orange
for serving
Instructions
View on epicurious
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