Butternut Squash Risotto with peas

So after cooking up a whole butternut squash last night for the mac and cheeze, I had TONS left over! Almost as soon as I was done roasting all that squash, I thought, RISOTTO! Since traditional risotto has cheese, I had to find something that would replace the creaminess. This definitely did the trick.


INGREDIENTS
-1small onion, diced
-1 tbsp olive oil
-1 1/2 C Arborio rice
-3 C vegetable broth
-Water
-1 C roast butternut squash, mashed
-1 C frozen peas
-Salt and pepper to taste


-Heat skillet over medium heat. Add in olive oil and onion. Cook for 5 minutes, until onion is soft.










-Add Arborio rice. 


-Add 1/4 C vegetable broth and stir. Let liquid cook down. Add another 1/4 C once almost all liquid is gone. Repeat until all broth is gone. It's really important that you keep stirring the rice to make sure that it doesn't burn and stick to the skillet. 


-Once all broth has been added to the rice, test to make sure that rice is to the correct texture. Rice should be firm, but not hard. If it is still hard, add water (1/4 C at a time)  and repeat the same process as the broth. 




-Take off of heat and stir in butternut squash and peas. 




-Serve immediately.

I served this with a vegan sausage that I get from my natural foods store called Naked Naturals (the store name, not the sausage). It has the best name, doesn't it!?

ENJOY! xo