Happy almost Thanksgiving! Today I’m
showing you an amazing vegan recipe
that’s perfect for your Thanksgiving
main course because it’s quick, easy and
indulgent. It’s a butternut squash risotto with a
maple miso butter and it takes just half
the time and energy that traditional
risotto takes. That’s all I have to say
for now so let’s get right into the recipe.
To start our butternut squash,
we’re gonna roast some cubed butternut
squash. And it can be a little tricky to
slice a butternut squash when you have
it whole, so I recommend microwaving it
for a minute or two just to soften it up.
Or you can buy pre-cut butternut
squash if your grocery store sells it.
I’m gonna be roasting the squash with
some apple, thyme, sage, salt, pepper, garlic
and olive oil to give it that cozy fall
flavor that will meld into the risotto.
I’m baking the butternut squash in a
preheated oven at 400 degrees Fahrenheit
or 200 degrees Celsius for 30 to 40
minutes until tender and browned.
If you’re used to making risotto you
probably remember standing by the stove,
stirring constantly for 30 minutes until
you get an arm workout. That’s why I’m
offering an easier alternative today by
making risotto in a pressure cooker.
And this is particularly helpful on
Thanksgiving when you’re probably making
a dozen different dishes and you don’t
want to spend any more time by the stove.
Today I’m using a Instant Pot for the
pressure cooker, which is a 7-in-1
pressure cooker, slow cooker, rice cooker.
But you can use a standard pressure
cooker as well.
Once I seal the Instant Pot, I’ll bring
it to high pressure and cook the risotto for just five minutes.
The squash is beautifully roasted and I’m just
removing the sprigs of sage and thyme
and reserving a few pieces of squash as
a topping. Then I’ll puree the squash
until it’s creamy and smooth.
Be sure to safely depressurize your
pressure cooker and give the risotto a
stir to blend any liquid that’s
remaining on top. It’ll get thick and
creamy in just seconds. then I’m adding
the pureed butternut squash to the risotto.
To give the risotto even more
richness and more flavor, I’m making a
miso maple butter. I’m melting vegan
butter, maple syrup, and miso paste and
cooking for a minute or two to let the
flavors meld together.
And the final component of this dish is a vegan parmesan crumble.
All you need are raw cashews, nutritional yeast, sea salt, and olive oil.
Pulse that in a food processor until
you have the texture of grated Parmesan cheese.
I hope you enjoyed that recipe for
butternut squash risotto in a pressure
cooker. I think it makes a fabulous main
course, but you could also serve it as a
side dish. And if you liked this video,
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don’t forget to subscribe because I post
a new video every week that helps you
live a healthier and more delicious life.
If you have any questions about how to
have a vegan Thanksgiving or you try one
of these recipes at home, please let me
know in the comments because I’d love to
hear from you. And stay tuned because
I’ll be posting my final vegan
Thanksgiving recipe for dessert in just
a few days.
All credits go to RainbowPlantLife