Fresh Food Box Fall Risotto

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 cups mushrooms (sliced)

• 2 tbsp olive oil

• 2 shallots (sliced)

• 1 red pepper (diced)

• 4 garlic cloves (minced)

• 4 cups water

• 2 vegetable bouillon cubes

• 1 tbsp apple cider vinegar

• 2 cups butternut squash (cubed)

• 1 cup arborio rice

• 4 tbsp nutritional yeast

• 1/2 tsp salt

• 1/2 tsp dried thyme

• 1 tsp dried sage

Instructions

1. In a dry pan, sauté mushrooms until one side begins to darken. Add 1 tbsp olive oil, shallots, red pepper, and garlic to the pan. Sauté for 2 minutes, while stirring.

2. In a second pot, bring the water, vegetable bouillon cubes, and apple cider vinegar to a simmer. Add butternut squash, rice, nutritional yeast, remaining olive oil, salt, thyme, and dried sage. Stir, cover, and allow ingredients to simmer for 30 minutes, stirring occasionally, then consistently during the final 5 minutes. Fold in the sautéed vegetables. Enjoy!

Recipe adapted from loseitblog.com

Photo by Marta Dzedyshko from Pexels.com