Vegan Sage Broccoli & Squash Risotto Recipe

Name: Vegan Sage Broccoli & Squash Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp olive oil; 1 cup butternut squash, peeled and chopped; 1 cup broccoli, chopped; 2 Tbsp green onion, chopped; Salt and pepper to taste; 1 cup Arborio rice; 1 1/4 cup Silk Original Unsweetened Almondmilk; 1/2 cup light coconut milk; 1 1/2 cup water; 1 Tbsp fresh rosemary; 4-5 fresh sage leaves, chopped

Ingredients

1 Tbsp olive oil
1 cup butternut squash, peeled and chopped
1 cup broccoli, chopped
2 Tbsp green onion, chopped
Salt and pepper to taste
1 cup Arborio rice
1 1/4 cup Silk Original Unsweetened Almondmilk
1/2 cup light coconut milk
1 1/2 cup water
1 Tbsp fresh rosemary
4-5 fresh sage leaves, chopped

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

Instructions

In a deep sauté pan, heat oil over medium-high heat. Add squash, broccoli and green onion, sautéing for 4-5 minutes (until softened).
Season with salt and pepper to taste. Add rice and toss for one minute.
In a separate bowl, whisk together almondmilk, coconut milk, water, rosemary and sage.
Add one cup of liquid mixture to rice and vegetables and bring to a boil.
Reduce heat to simmer and continue mixing liquid in 1/2 cup at a time as it absorbs; stir frequently.
Once all liquid is added (total cook time: 20-25 minutes), serve warm over a bowl of greens or as a side.