This is a variation of a recipe that my daughter sent to me. She got her recipe from a great vegan site: http://www.theveganfoodie.wordpress.com/. I have kept it vegan, but added a few things to my own taste. It's really delicious!I served this with Olive Ciabatta artisan bread.Ingredients:
1 butternut squash, peeled and cut into one inch cubes
5.5 cups vegetable broth
3/4 cup chopped shallots
1 cup ripe black olives, oil curred
1/2 jar (150 ml) fire roasted red peppers
1 sprig of fresh rosemary or 1 tsp dried rosemary
1 1/2 cups arborio rice
1/2 cup dry white wine
2 garlic cloves, finely chopped
2 plus 3 tbsp olive oil
1 tbsp olive oil margarine
1/4 tsp salt
1/2 tbsp freshly grated black pepper
1. Preheat oven to 400F. Place cut squash on baking sheet and toss with 2 tbsp olive oil and salt and pepper. Roast for 35 minutes or until tender.
2. In the meantime, heat veggie broth (you can microwave this in a medium sized bowl).
3. In a heavy-bottomed pot heat 3 tbsp olive oil. Add shallots and garlic and saute 8 minutes (until translucent not brown).
4. Add rice & saute 2 minutes.
5. Add wine & cook 2 minutes. Add rosemary. Add a ladle or 2 of vegetable broth & stir. Cook until rice becomes almost dry. Keep adding 2 ladles of broth & stir every 2 minutes (at least).
6. When rice is 3/4 of the way done add margarine; squash; peppers & olives. Stir to blend.
7. Cook & stir until rice is al dente (should take about 30 minutes).
