Well, what do we have here?
I’m feeling all seasonal today.
My Abel and Cole box has delivered me squash, onions and mushrooms, and Mr. Veggie’s garden has delivered me sage. Let’s get our Autumn on.
This vegan risotto, like my last vegan risotto, is baked instead of cooked on the stove. This time I’ve gone a little bigger and filled a dutch oven with the stuff. You will be eating this risotto for days.
It’s best made on a weekend, when you have a couple hours to spare. It’s not rushed, it’s not stressful, you just need a little time to potter around your kitchen and put it all together.
Read the instructions a couple times before you start and the general method, with it’s often overlapping timings and processes, should all make sense.
This is a forgiving recipe, too. Play around with the amounts. Add whatever you’ve got. Just don’t skimp on the truffle oil – it is so perfect in here, combined with the squash, wine and caramelized onion flavors.
I personally use this super concentrated white truffle oil. Whatever dish it’s added to, it refuses to be ignored.