Creamy Vegan Orzo Risotto with Butternut Squash

Creamy Vegan Orzo Risotto with Butternut Squash
Fat 38% Carbs 52% Protein 10%
Percent Calories

1 servings of creamy vegan orzo risotto with butternut squash contains 553 Calories. The macronutrient breakdown is 52% carbs, 38% fat, and 10% protein. This is a good source of protein (27% of your Daily Value), fiber (37% of your Daily Value), and potassium (20% of your Daily Value).

Makes
4 servings
Prep Time
25 minutes
Cook Time
25 minutes

Ingredients

Directions

  1. Cook the butternut squash in the microwave: Using a sharp paring knife, make several slits around the squash to allow steam to escape. Place the squash on a microwave-safe dish and place in the microwave and microwave on high for 10 minutes. Use a paring knife to poke into it and see if it is soft inside. If not, cook for another minute and test again, and then another minute after that. Remove the squash carefully and allow to cool enough to handle. Once cool, cut squash in half lengthwise and remove seeds and discard. Then scoop the flesh from the skin and set aside.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, miso, maple syrup, and mustard until combined.
  3. Place the halved Brussels sprouts on the lined baking sheet and pour the miso and mustard mixture over them. Season with salt and pepper, then toss to coat evenly.
  4. Roast the Brussels sprouts for 20 minutes or until tender and golden brown on the edges. Keep warm.
  5. While Brussels sprouts are roasting, prepare the butternut cream. In a blender, combine cashew milk, cooked butternut squash, and nutritional yeast. Blend until smooth and set aside.
  6. Heat 1 tbsp olive oil in a deep skillet over medium heat. Add diced shallots and cook until translucent, about 4 minutes. Add minced garlic, thyme, chili flakes, and smoked paprika, stirring until fragrant, about 1 minute.
  7. Add orzo to the skillet, stirring to coat with spices and shallots. Season with salt and pepper.
  8. Pour in vegetable stock and bring to a boil. Simmer uncovered for about 8 minutes, stirring often to prevent sticking. Add more stock if needed to maintain a fluid consistency.
  9. Once orzo is soft and creamy, stir in the butternut cream. Bring back to a simmer, then add lemon juice and adjust seasoning as needed. Stir in parsley and top with roasted Brussels sprouts. Serve immediately.

Nutrition Facts

For 1 servings of creamy vegan orzo risotto with butternut squash

Nutrient Value %DV
Calories 553
Fats 25g 32%
Saturated fats 4g 21%
Trans fats 0g
Cholesterol 0mg 0%
Sodium 650mg 28%
Carbs 76g 28%
Net carbs 66g
Fiber 10g 37%
Sugar 11g
Protein 15g
Calcium 169mg 17%
Iron 4mg 45%
Potassium 939mg 20%
Vitamin D 0.2μg 2%
Vitamins and Minerals
Alpha carotene 953μg
Beta carotene 5534μg
Caffeine 0mg
Choline 28mg 5%
Copper 0.2mg 21%
Fluoride 0μg
Folate (B9) 165μg 41%
Lycopene 0μg
Magnesium 74mg 18%
Manganese 1mg 39%
Niacin 4mg 23%
Pantothenic acid 1mg 17%
Phosphorus 137mg 20%
Retinol 0μg
Riboflavin (B2) 2mg 142%
Selenium 4μg 7%
Theobromine 0mg
Thiamine 0.2mg 20%
Vitamin A IU 13303IU
Vitamin A 675μg 75%
Vitamin B12 0μg 0%
Vitamin B6 1mg 40%
Vitamin C 128mg 142%
Vitamin D IU 0IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 6mg 39%
Vitamin K 282μg 235%
Zinc 1mg 9%
Sugars
Sugar 11g
Sucrose 4g
Glucose 4g
Fructose 3g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Fats
Saturated fats 4g 21%
Monounsaturated fats 16g
Polyunsaturated fats 3g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0g
Arginine 0.3g
Aspartic acid 0.2g
Cystine 0g
Glutamic acid 0.3g
Glycine 0g
Histidine 0.1g
Hydroxyproline 0g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.2g
Methionine 0g
Phenylalanine 0.1g
Proline 0.1g
Serine 0.1g
Threonine 0.2g
Tryptophan 0g
Tyrosine 0g
Valine 0.2g

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