Let's Begin!

Squash

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Add the cut and cubed squash.
• Drizzle with olive oil and sprinkle with salt, then bake for 20-30 minutes until tender and lightly browned. While the squash bakes, make the risotto on the stovetop.

Risotto

• Heat the vegetable broth in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.
• In a large sauté pan over medium heat, add the vegan butter and let it melt.
• Add the shallot and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Stir in the rice and stir to coat with the butter, sautéing for about 2 more minutes.
• Add the white wine and stir constantly until the wine is fully absorbed. Stir in the fresh herbs.
• Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente about 20-30 minutes.
• The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.
• Once all the liquid is absorbed, remove from the heat and stir in the grated vegan parmesan cheese. Add salt and pepper, to taste.
• To serve, place in bowls and add a good serving of roasted squash, as well as a sprinkle of vegan parmesan, if desired.
• Serve and enjoy with family and friends!