Creamy Vegan Orzo Risotto with Butternut Squash

Ingredients

• Olive oil

  Salad or cooking

  5 ½ tbsp or 74g

• Miso

  1 tbsp or 17g

• Maple syrups

  1 tbsp or 20g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Brussels sprouts

  Raw

  1 lb or 453g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Classic Blue Box Orzo Pasta

  Barilla

  8 oz or 227g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  ¼ cup or 15g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 ¼ tbsp or 17g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Cashew Milk

  Silk

  ½ cup or 50g

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.

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