Butternut Squash Risotto with Mushrooms & Greens
When the going gets tough, make risotto.
Except for chopping, it's easy and ready pretty quickly. And if you chop things ahead of time, you save even more time at dinner.
Remember that if your kids are whining that they are hungry while you're trying to get something nutritious on the table, turn up your favorite music, dance around the kitchen, and sing at the top of your lungs.
They'll leave you alone.
Or you can casually put out a plate of red bell pepper slices, chopped carrots, celery, artichoke hearts, hummus, seeds, and/or nuts.
Don't worry if they fill up before dinner; that's a good thing! They'll feel satisfied and notice less that meatless meal you're serving for dinner.
3 c butternut squash, chopped 4 c water 2 cloves garlic, minced 1/2 c onion, chopped 1 c risotto 1 c low-sodium veg broth, plus 1/2 c reserved 1 c chopped spinach 1 c chopped arugula 1 tbsp fresh sage or dill, chopped (or 1 tsp of dried) 1 tbsp nutritional yeast (optional) 1 tbsp butter or spread (optional) Sea Salt to taste
Add butternut squash to water and bring to a boil. Once boiling, saute chopped onions and garlic in a little olive oil in a separate large skillet. Once onions are translucent, add 1 cup vegetable broth to skillet and then risotto. Stir until broth is absorbed by risotto. Then add reserved half cup of broth and mushrooms.
Once additional broth is added, check on squash. It should be starting to soften. Using a slotted spoon, add all the squash and about 1 cup of the squash water to the skillet with the risotto. Stir until nearly absorbed. Add more squash water until risotto is soft. Stir again, making sure there is still some liquid on the bottom. Add greens and cover for two minutes, turning off the heat. Remove cover and immediately stir again. If a little sticks, that's okay. Very flavorful!
Life is good again.