Vegan Pecan Spelt Risotto

Phenomenally flavorful, plant-based comfort food.

Ingredients

Main Risotto:

1/4 cup pecan pieces, toasted

2 cups homemade pecan milk (see recipe below)

1/4 cup roasted butternut squash (see recipe below)

1 cup spelt

2 tbsp vegan butter (like Miyoko’s or Earth Balance)

2 tbsp nutritional yeast (for cheesy flavor – replaces Parmesan)

1/4 cup grated vegan cheese (use a melty, creamy type like Violife Epic Mature or Miyoko’s mozzarella)

1 cup water

Pecan Milk:

1 cup pecan pieces

3 cups water

Roasted Butternut Squash

2 cups butternut squash, peeled, seeded, diced (¾-inch)

2 tbsp pecan oil (or avocado oil if unavailable)

1/2 tsp black pepper

1 tsp salt

1/2 tsp cayenne pepper (optional for spice)

2 tbsp maple syrup (replaces honey)

1/3 tsp cinnamon

1/2 cup toasted pecan pieces

Process:

1. Preheat oven to 350°F (175°C).

2. In a bowl, toss squash with oil, salt, pepper, cayenne, maple syrup, and cinnamon.

3. Spread on a sheet pan and roast for 15–18 minutes until soft.

4. Let cool and mix with toasted pecans.

Risotto Instructions:

1. Bring vegan cheese and butter to room temp.

2. Toast pecan pieces at 350°F for 10–12 min until golden.

3. In a covered sauté pan, cook spelt in 1 cup water on low heat for 1.5 hours or until tender. Drain excess water.

4. Combine cooked spelt, pecan milk, roasted squash, vegan butter, nutritional yeast, vegan cheese, and toasted pecans in a pan over medium-low heat.

5. Stir gently until creamy and heated through.

Nutritional Facts:

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