Start with spraying the inside of the Dutch oven with a light oil-spray
Add cumin seeds, red onions, mushrooms and garlic
Next, add 1/4 cup of extra virgin olive oil
Do a quick stir of the ingredients and spread them out
Place the Dutch oven into a 450° preheated oven for 12 min
Remove from the oven (do not turn off oven) and gently open it
Give it a quick stir before you add the butternut squash
Add the arborio rice and water
Stir in the salt, oregano and cinnamon
Top with 1 cup of baby spinach but do not stir
Close the lid and place the Dutch oven back into the 450° oven
This time, let the risotto cook for 35 min (Stir at the 20 min mark)
Remove from the oven and stir
Garnish with lemon juice and cilantro before serving
Video
Notes
- Nutrition info is approximate
Use only arborio rice and no other kind of rice to make this risotto
I used the Dutch oven to make this rice because I wanted it to be as hands-off as possible. Risotto is best when it's allowed to cook on it's own.
To make your life easier, get the pre-cubed butternut squash from your local grocery store. It takes a lot of elbow grease to cut it yourself.
I stirred this risotto only 3 times during the cooking process. It's tempting to stir it often, but, resist it. The rice will be clumpy if stirred often
Slice the mushrooms as thin as possible because they will cook faster and practically melt in your mouth
The butternut squash risotto is best served hot. I like to serve it right out of the oven.
Nutrition
Calories: 388kcal
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