Vegan Acorn Squash Risotto

1. 1

   Heat the oil in a heavy-based pan. Add the squash and onion, stir well and cook for about 3-7 minutes until they start to soften. I prefer the squash to melt till the risotto is done, so I cut it in tiny chunks, but it can be cut in bigger ones. Next mix the coconut milk with 3 cups stock and pun it over low heat just to have it warm when it has to be added to the pan.

2. 2

   When the onion and squash start to soften, add the arborio rice and stir to fry it for 1 minute. Start adding coconut-stock mixture, one ladle at a time. If the rice is not done and the coconut stock is out, add more vegetable stock. At the end, add the nutmeg and stir well.

3. 3

   Serve as a side or main dish.

* Per serving · 4 servings · Values may vary.