The weather is finally transitioning into fall and each morning is a little crisper than the last. With this and some other lifestyle changes, I am craving earthier and warmer foods. I've been researching and practicing easter nutrition for a while (hint: post on Ayurveda coming soon) and thought i might try my hand at something a little different: risotto! As usual, I did not follow any recipe or ingredients list, but rather threw stuff together that sort of made sense and hoped for the best. Please excuse the sub-par food photography...I made this at 6pm after a day of yoga TT and there was like almost sunlight left! #keepitreal
(Makes 4-5 servings
Bring a large pot of water to a rolling boil and toss in the squash, sweet potato and asparagus. Blanch them until all three are well cooked through. Drain and set the asparagus aside.
Add the squash and sweet potato to a food process and blend until it is a completely smooth puree.
1. In a large sauce pan, add a tablespoon of vegan butter and once it's heated, add the chopped onion and mushrooms.
2. At this step you pretty much dump in everything else: the cooked farro, polenta, puree, and blanched asparagus.
3. Sprinkle in the spices and nutritional yeast to taste.
4. Stir everything together and then slowly start adding in vegetable broth until it reaches a thick and smooth consistency.
Let this cook for about 5 minutes and you're done!
Hope this recipe warms up your tum, let me know in the comments if you liked this risotto!