Vegan Risotto with Honeynut Squash

Vegan Risotto with Honeynut Squash

Made with 6 simple ingredients, this vegan squash risotto is a creamy and filling dinner idea.

Ingredients
1 honeynut squash
Sunflower oil
1 cup of arborio rice
2 cups of vegetable broth
1 cup of hemp milk
1 tsp of sage

Directions
1. Preheat oven to 400 F.

2. Skin, deseed, and slice honeynut squash into small wedges.

3. Add squash to a baking sheet and drizzle with sunflower oil. Mix well.

4. Bake for 40 minutes, tossing after 20 minutes.

5. While squash is roasting, rinse arborio rice and add to a pot. Pour in vegetable broth.

6. Boil arborio rice for approximately 20 minutes, or until all excess liquid is gone.

7. Once squash is cooled, add to a blender. Add in hemp milk and sage. Blend until smooth.

8. Add squash to risotto and mix well. Serve and enjoy!

Full Recipe: livegrowgreenlifestyle.com/blog/vegan-risotto-with-honeynut-squash

More vegan recipes at: livegrowgreen.com

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