A delicious acorn squash risotto that is vegan and gluten-free.
Stir it Up, Little Darling
Looking for a perfect fall side dish? Or a vegetarian knock-your-socks-off bowl of creamy goodness? Risotto might fit the bill. This is one of my all-time recipe favorites. In fact, it was the first dish I turned to eight years ago when I discovered I had to live gluten-free.
Way back then (insert hazy slow-mo flashback) I would add freshly grated Parmesan to the cooked risotto. Shaved Reggiano, to be exact. But these casein-free dairy-free days I enjoy this risotto strictly vegan. No cheese. And guess what? I don't feel deprived. Seriously. The flavors hold their own without the whole moo cow cheesy thing.
In fact, this risotto is so creamy-good and comforting I only think one thing as I taste bite after velvety bite: How could anything so simple taste so unbelievably good? Well, that, and, Who the heck needs cheese or butter, anyway?
The trick to a tasty risotto- with its signature texture- is to stir it during cooking. No cheating in a rice cooker. No covering it and setting it on low heat, praying to the Risotto Gods, hoping it will produce a tender-yet-firm-enough bite boiling away in it's sad, ignored little pot. You need to tend these pearly grains. Coax them. Sweet talk them. It's all about foreplay.
Risotto needs attention to bloom properly.
So that means a commitment on your part. But it's only a twenty-two minute commitment. You can handle that, right?
I guarantee, it's worth it.
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