Yellow Squash and Mushroom Risotto (vegan and gluten-free, dairy-free, soy-free)

So for those of you out there looking for some more risotto ideas, on Friday I made a yellow squash and mushroom risotto. Go back to my post for Butternut Squash Risotto and instead of using butternut squash, add in chopped yellow squash and mushrooms (I used baby bella and shiitake). This time don't use cardamom and cinnamon (good for accentuating the flavor of butternut squash, but not needed here); instead use fresh thyme like I did. Other than that all of the steps were the same. As a side I made some over baked orange and purple sweet potato bites.

Here's a picture of Friday's meal. Enjoy!

Yellow squash and mushroom risotto garnished with Crema di Balsamico and almond cheese, side of oven-baked orange and purple sweet potato bites with Arabic spices. A perfect fall meal!

Butternut Squash Risotto (and it's vegan and gluten-free!)

Butternut squash is one of the classic vegetables of fall. Its nutty flavor makes a perfect addition to risotto, an Italian favorite made with arborio rice also known for its slightly nutty flavor. This version is vegan, omitting butter (which is commonly used together with or instead of oil) and using almond cheese instead of dairy-based cheese. The secret ingredients are freshly ground cinnamon and coriander, which really bring out the delicious flavor of the butternut squash. Here's an easy, step-by-step guide for a perfect fall risotto. Buon appetito!

The main ingredients: Olive oil, onion, butternut squash,
risotto rice (Arborio), vegetable broth

 Prep: Dice the onion

Prep: Peel and cut the butternut
squash into small cubes

Add oil to a large pot and heat over medium heat

Add onion to the heated oil

Stir onion in oil while cooking

Cook until the onion becomes glassy as seen here

Add the arborio rice

Stir the rice in with the onion and oil to coat.

Add butternut squash to rice and onion,

Cook until the rice becomes slightly golden, stirring frequently

Add some of the broth, when most has soaked into the rice add more

Add salt and a touch of freshly ground pepper to season.

Continue stirring and adding broth as it absorbs into the rice

Coriander goes great with butternut squash.
Add some freshly ground or powdered coriander.

Continue adding broth and stirring.

The rice will start thickening and becoming more like risotto.

Cinnamon is another spice that goes incredibly well with butternut squash,
even in risotto. Add a dash. You won't be disappointed.

Now it's really looking like risotto!

The best cheese substitute on the market!
I use it for pizza and pasta. It's also incredibly low in fat:
only 1 g of fat per ounce

Grate...

See - looks just like real cheese (and you'll love the taste too!)

Risotto is often finished up with cheese, usually Gran Padano or Parmigiano Reggiano.
For this vegan variation, the grated almond mozzarella cheese works just fine.

Stir in.

Now you have it: nice, thick creamy vegan Risotto! Mmm!

Top with a some shredded almond cheese.

Enjoy in your favorite outdoor location!