November 22, 2017
1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2Cut the butternut squash down the middle lengthwise. Brush with olive oil and season with salt and pepper. Roast until tender, about 40 minutes.
3Meanwhile, combine the vegetable stock and 1 cup water over medium heat. Cover and let it simmer.
4Make the butternut and cashew cream. Measure one cup of the cooked butternut squash, leaving the skins behind, and add it to a stand up blender (or food processor). Add the cashews, cashew butter, nutritional yeast, salt and pepper, and remaining water. Blend until very smooth. Set aside.
5In a large heavy pot, add the coconut oil and turn to medium heat. Add the shallots and cook until very soft and translucent. Add the garlic and thyme, then the frozen Grain Trust Jasmine Rice. Stir about 2 minutes until the rice is just starting to release a nutty aroma. Pour the lemon juice and 1/4 cup water to the pot and stir until the liquid is evaporated.
6Transfer the warmed broth and water mixture to the rice mixture and stir to combine. Season generously with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cover. Let it cook for 20 minutes with the lid on. After 20 minutes, stir the rice mixture and then cook it for another 20 minutes, this time stirring frequently.
7Transfer the butternut cream to the rice mixture and stir to combine. Bring the risotto to a simmer, uncovered , and let it cook for another 20 minutes. Stir every couple minutes to ensure the risotto isn’t burning or sticking to the bottom of the pan. The risotto is done with the rice is fully immersed in a creamy sauce and not runny.
8Serve with a drizzle of olive oil and sprigs of thyme.