From the kitchen
Cashew Milk Butternut Squash Risotto
Classic risotto finished with cashew cream stirred in at the very end for maximum creaminess without butter or cheese.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 4 cups Vegetable Stock, kept warm
- 2 tbsp Olive Oil
- 1 cup Cubed Butternut Squash
- 1 small Onion, finely chopped
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- Fresh Sage, to finish
Method
- Roast the squash in olive oil at 425°F for 20 minutes until tender; set aside.
- Sauté the onion until translucent, about 4 minutes. Add the rice and toast 1 to 2 minutes.
- Pour in the wine and stir until absorbed. Add the warm stock one ladleful at a time, stirring often, about 18 to 20 minutes.
- Once the rice is creamy and just tender, remove from heat and stir in the cashew cream and roasted squash.
- Finish with fresh sage and serve immediately.
Kitchen note
This risotto reaches full creaminess from the cashew cream alone, no butter or Parmesan finish needed, though either would still work if you want to add one.
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