Time flies, doesn’t it? The first edition of Veganomicon, the iconic vegan cookbook by Isa Chandra Moskowitz and Terry Hope Romero, was released way back in 2007. To keep things fresh, the dynamic duo launched an updated version just months ago. Veganomicon: The 10th Anniversary Edition offers over 250 recipes, with many updates, 25 brand new recipes, and some full color photos. To offer a sampling, they’ve shared this recipe for Savory Vegan Butternut Risotto with us.
Isa and Terry are well known and loved for many cookbooks, but Veganomicon has persevered as one of their most popular collections.
The chapters veer slightly from tradition. They include Snacks, Appetizers, Little Meals, Dips & Spreads (yes, that’s one chapter!); Brunch; Salads & Dressings; Sammiches; Mix & Match; Soups, Casseroles, One-Pot Meals & Stovetop Specialties; Pastas, Noodles & Risotto; Sauces & Fillings; Breads, Muffins & Scones; Cookies & Bars; and Desserts.
And this sample Butternut Risotto recipe is just one of the many unique dishes in Veganomicon. The options range from Carrot-Pineapple Sunshine Muffins to a Cauliflower & Mushroom Potpie with Black Olive Crust.
Special Diet Notes: Savory Butternut Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
- ½ cup raw cashews, soaked for at least 2 hours or boiled for 20 minutes
- 3 pounds butternut squash
- 2 tablespoons olive oil, plus more for baking sheet
- 1 cup thinly sliced shallot
- 10 cloves garlic, sliced thinly
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon red pepper flakes
- 1½ cups Arborio rice
- ⅓ cup dry white cooking wine
- ½ teaspoon salt
- 6 to 7 cups warm vegetable broth
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons fresh lemon juice
- First prepare the squash: Preheat the oven to 425°F. Cut the long part off of the round part and slice in half lengthwise. Now, cut the round part in half lengthwise and remove the seeds with a tablespoon. Line a rimmed baking sheet, lightly oil, and place the squash on it, cut side down.
- Bake for about 35 minutes, or until easily pierced with a fork, but not completely mushy. Remove from the oven and let cool to the touch. Once cooled, peel off the skin and chop the pumpkin into bite-sized pieces.
- While the squash is cooking, make the cashew cream: Drain the cashews and place in a blender with 1 cup of the vegetable broth. Puree until smooth.
- In the meantime, start the risotto: Preheat a heavy-bottomed pot over medium heat. Sauté the shallot, garlic, thyme, rosemary, and red pepper flakes in the oil for about 7 minutes, stirring often so that it doesn’t burn. A slanted wooden spoon is the perfect tool for stirring. Add the rice and stir to coat with the oil. Add the wine to deglaze the pot, then add the first cup of warm vegetable broth along with the salt. Stir until most of the water is absorbed. You don’t have to stir the entire time, just as frequently as you can. Continue adding veggie broth by the cupful, then stirring a few more times, until only a cup of broth is left. It should take about 45 minutes, and by this point your squash should be ready to add. When you’re at the last cup, add the prepared squash. When most of the liquid has absorbed, add the nutmeg and lemon juice.
- Stir in the cashew cream.
- Cook for about 5 more minutes, stirring occasionally.
- Taste and adjust the salt.
- It’s now ready to serve!
This recipe is reprinted with permissions from the Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero.