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Vegan Risotto




Source of Recipe


Good Things Ytah
Vegan Risotto
By Chef Charlie Perry
Eva Restaurant
Serves 6-8

Ingredients
1 c. white wine
1 small onion (small dice)
4 cloves garlic (chopped small)
1/2 c. olive oil (divided)
2 c. Arborio rice
2 bay leaves
sea salt
1 butternut squash
-1/2 roasted and pureed
-1/2 peeled and diced and then sautéed
3/4 c. candied walnuts
2 ripe pears, sliced thin

Mustard vinaigrette
Whisk together:
-2 T. whole grain mustard
-2 T. fresh lemon juice
-2 T. extra virgin olive oil

Method
Sauté onion, bay leaf, garlic and 1/4 c. olive oil until tender. Sauté rice in 1/4 c. olive oil until slightly toasted. Add cooked onion and garlic and sauté for 1 minute. Add wine and stir until dry. Then add hot water 2 cups at a time until tender. Add squash and season with salt. Place on 6-8 warm plates and top with pears, walnuts and mustard vinaigrette.