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Risotto is the Oprah of rice dishes: really rich and really comforting.
Traditionally, the ingredients that bring out these traits are lots of butter and Parmesan cheese.
(Like,a lot.)
a chef and founder of Tepuy Collective
That means if youreveganor dairy-free, you typically have to sit the risotto party out…until now.
I love this recipe because its herby, hearty, and absolutely delicious, Urbina says.
The key is to chop it very thinly so it resembles the grain.
(Hint: Its a major timesaver.)
Besides the squash, Urbina also mixes in onion, garlic, salt, and olive oil.
Remember how she referred to the vegan risotto as herby?
Rinse the leeks well, removing any soil.
Bring a pot of water to a boil, add the asparagus and simmer for 1 minute.
Immediately drain the asparagus and leeks, reserving the cooking liquid in a separate bowl.
a chef and founder of Tepuy Collective
Reserve 2-3 pieces of asparagus for garnish.
Add cheese and salt, taste for seasoning.
If necessary, add more cooking liquid to achieve a thinner sauce.
Heat the olive oil in a large pot over medium-low heat.
Add the onions and salt.
Cook for 15 to 20 minutes until slightly caramelized, stirring occasionally.
Add the chopped garlic and cook for an additional 6 minutes.
Add the squash to the pan once the onions are caramelized and saute for 3 to 4 minutes.
Then add the pesto.
Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the squash is completely tender.
Garnish with additional cheese, Maldon salt, and herbs (including reserved asparagus pieces) if desired.
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