From the kitchen
Butternut Squash and Sage Risotto
Swirled with hemp milk at the very end for an intensely creamy finish that holds up even after the rice is fully cooked.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 4 cups Vegetable Broth, 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 Unsweetened Hemp Milk
- 1/2 cup Grated Parmesan
- 1 tbsp Fresh Sage, chopped
Method
- Heat the olive oil in a wide pan over medium heat and roast the squash until tender and lightly caramelized, about 10 minutes. Set aside.
- In the same pan, 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 broth one ladleful at a time, stirring often, waiting for each addition to absorb before adding more, about 18 to 20 minutes total.
- Once the rice is creamy and just tender, stir in the hemp milk, Parmesan, and roasted squash.
- Finish with fresh sage and serve immediately.
Kitchen note
Because hemp milk doesn't break the way thinner milks can, you have a little more room to let this risotto sit for a minute or two before serving without the finish turning grainy or separated.
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