Makes 6 servings
Preparation Time: 40 minutes

Ingredients:

  • 1 medium carrot, peeled and diced
  • 1 medium parsnip, peeled and diced
  • 2 cups peeled, seeded, and diced butternut squash (about 1 pound)
  • 1 tablespoon chopped fresh rosemary or thyme
  • 5 ½ cups vegan vegetable stock
  • ½ cup dry white wine
  • 2 garlic cloves, minced
  • 1 cup chopped onion or shallot
  • 1 cup uncooked Arborio rice
  • ½ cup unsweetened, unflavored plant milk
  • 2 tablespoons tahini
  • ¼ cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mirin (see note)
  • Sea salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 350°F.
  2. Place the carrot, parsnip, and squash in a large bowl with the rosemary. Toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, until soft but not mushy.
  3. Combine the stock and wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium low.
  4. Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.
  5. Add 1 cup of the simmering broth-wine mixture to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring as it is absorbed, until the rice is tender and creamy, about 20 minutes.
  6. Add the milk, tahini, nutritional yeast, lemon juice, and mirin, and cook for 5 minutes more. Stir in the roasted veggies. Season to taste with salt and pepper.

Note: Mirin is a sweet rice wine. If you can’t find it, you can use dry sherry or white wine with a pinch of sugar.

By: Mayim Bialik, PHD