Tip: If you’d like to add some crunch (and protein) to this risotto, roasted pumpkin seeds, toasted walnuts, or pine nuts would all be good choices. For some green, how about roasted Brussels sprouts or broccoli? You can roast them in the oven with the squash for about 15 minutes.
This recipe is reprinted with permissions from the
Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero.