ROASTED BUTTERNUT SQUASH RISOTTO WITH MUSTARD CRUSTED TOFU STEAKS

I have a big sweet tooth. HUGE! But I also love savory dishes that bring together different flavors and textures. And this is precisely one of those: ROASTED BUTTERNUT SQUASH RISOTTO WITH MUSTARD CRUSTED TOFU STEAKS.

As if risotto made with roasted butternut squash wasn't tantalizing enough (trust me, this is so good!), I've paired it with this amazing mustard-crusted tofu steaks for a complete taste bud treat! The crunchy, charred coarse mustard outside layer of this tofu is beautifully balanced with the deep, caramelized flavor of the roasted squash in this creamy risotto.

I mean, what more can you ask for?!

ROASTED BUTTERNUT SQUASH RISOTTO WITH MUSTARD CRUSTED TOFU STEAKS

WHAT YOU'LL NEED:

• 1 medium carrot, peeled and diced

• 1/2 Cup chopped asparagus

• 2 Cups peeled and diced butternut squash

• 1 Tbsp chopped fresh rosemary or thyme

• 5 Cups vegan vegetable stock or broth

• ½ Cup dry white wine

• 2 garlic cloves, minced

• 1 Cup chopped onion or shallot

• 1 Cup uncooked Arborio rice

• ½ Cup unsweetened plant milk

• 2 Tbsp tahini

• ¼ Cup nutritional yeast

• 1 Tbsp fresh lemon juice

• 1 Tbsp white wine + pinch of sugar

• Sea salt and freshly ground black pepper.

HOW TO MAKE IT:

1. Preheat the oven to 350°F.

2. Place the diced vegetables in a large bowl with the rosemary and a bit of oil. Toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, until soft.

3. Combine the stock and 1/2 cup of wine in a small saucepan over medium heat. Once simmering, reduce the temperature to medium low.

4. Sauté the garlic, onion, and rice in a large nonstick pot for 3 to 5 minutes, or until the rice starts to toast.

5. Add 1 cup of the simmering stock-wine mixture to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring as it is absorbed, until the rice is tender and creamy, about 20 minutes.

6. Add the milk, tahini, nutritional yeast, lemon juice, and wine + sugar, and cook for 5 minutes more. Stir in the roasted veggies. Season to taste with salt and pepper.

7. Enjoy!

Note: your risotto may end up a lighter color if you use vegetable broth. I used vegetable stock which tends to have a darker, richer color. Nutritionally, speaking both are about the same. The difference lies mostly on the flavor and color.