Ingrédients

• 150g black rice (forbidden rice)
• 400g butternut squash, peeled and cubed
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 150g cremini mushrooms, sliced
• 1 liter vegetable broth, kept warm
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh sage, chopped
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, half the chopped sage, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. 3.Add the minced garlic and sliced mushrooms to the pot. Cook for 5-8 minutes until the mushrooms have released their liquid and started to brown. Season with a pinch of salt and pepper.
4. 4.Stir in the black rice, toasting it for about 1 minute. Begin adding the warm vegetable broth one ladleful (about 250ml) at a time, stirring frequently until the liquid is mostly absorbed before adding the next.
5. 5.Continue this process for 40-50 minutes, or until the black rice is tender but still has a slight chew. Unlike Arborio, it will not become completely creamy.
6. 6.Once the rice is cooked, turn off the heat. Stir in the nutritional yeast, lemon juice, the remaining fresh sage, and the roasted butternut squash. Mix gently to combine.
7. 7.Check for seasoning and add more salt and pepper if needed. Let the 'risotto' rest for a couple of minutes before serving warm.

Informations nutritionnelles

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