Winter Vegetable Risotto
Serves six

Ingredients
1 md. carrot, peeled and diced
1 md. parsnip, peeled and diced
1 (1-lb.) butternut squash, peeled, seeded, and diced (about 2 c.)
1 tbsp. fresh rosemary or thyme, chopped
5 tbsp. olive oil
5½ c. vegan vegetable stock
½ c. dry white wine
2 garlic cloves, minced
1 c. onion or shallot, chopped
1 c. uncooked Arborio rice
½ c. plain, unsweetened almond milk (rice or soy milk works, too)
2 tbsp. tahini
½ c. nutritional yeast
1 tbsp. freshly squeezed lemon juice
1 tbsp. mirin*

1. Preheat the oven to 350º.

2. Place the carrot, parsnip, and squash in a large bowl with the rosemary. Add 3 tbsp. oil and toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast 20-25 minutes, until soft but not mushy.

3. In a small saucepan over medium heat, combine the stock and wine and heat to simmering. Lower the temperature to a simmer.

4. In a large nonstick pot, heat the remaining 2 tbsp. of olive oil over medium heat. Add the garlic, onion, and rice. Saute 3-5 minutes, or until the rice starts to be toasted.

5. Add 1 c. of the simmering broth-and-wine mixture to the rice and cook, stirring continuously, until the liquid is mostly absorbed. Continue adding the broth 1 c. at a time, cooking and stirring as it is absorbed. It will take about 20 minutes for all the broth to be absorbed and for the rice to become tender and creamy.

6. Add the almond milk, tahini, nutritional yeast, lemon juice, and mirin* and cook for another 5 minutes. Stir in the roasted veggies. Season to taste with salt and pepper.

*Mirin is a sweet rice wine. If you can’t find it, you can use dry sherry or white wine with a pinch of sugar.

From Mayim’s Vegan Table: 100 Great-Tasting and Healthy Recipes from My Family to Yours, by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books. Get more recipes from the book at dailycandy.com.

Photo: Denise Herrick Borchert / Courtesy of Da Capo Lifelong Books