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photo Creamy Cashew Risotto with Butternut Squash Recipe | Say Mmm

Creamy Cashew Risotto with Butternut Squash

Make a dairy-free risotto-style rice dish with the use of puréed cashews. By soaking overnight, the cashews soften and create a rich and creamy sauce that transforms frozen rice into a delicious meal. If you like fresh horseradish, grate some over the top just before serving for a punch of flavor.
6 Servings - wholefoodsmarket.com
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Servings:6  | Calories:556 | Total Fat:15g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 3g
15 %
Total Carb 94g
31 %
Fiber 6g
24 %
Sugars 5g
---
Cholesterol 0mg
0 %
Sodium 533mg
22 %
Protein 14g
28 %
Calories:
61% Organic Brown Rice
23% Raw cashews
10% Others combined
4% Butternut squash
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup raw cashews
2 1/2 cups 1/2 inch cubes peeled butternut squash
1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup chopped onion
3 cloves garlic, minced
3/4 cup low-sodium vegetable broth
1 (20 ounce) package 365 Everyday Value frozen Organic Brown Rice
1/4 cup finely chopped parsley
2 tablespoons minced fresh sage
1/4 teaspoon ground black pepper

 Directions : View recipe directions on wholefoodsmarket.com
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