Ingredients

  • 1 medium carrot (peeled and diced)
  • 1 parsnip (medium, peeled and diced)
  • 2 cups butternut squash (peeled, seeded, and diced, about 1 pound)
  • 1 tablespoon fresh rosemary (chopped, or thyme)
  • 5 1/2 cups vegetable stock (vegan)
  • 1/2 cup dry white wine
  • 2 garlic cloves (minced)
  • 1 cup chopped onion (or shallot)
  • 1 cup arborio rice (uncooked)
  • 1/2 cup milk (unsweetened, unflavored plant)
  • 2 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mirin (see note)
  • sea salt
  • freshly ground black pepper
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NutritionView more

270Calories
Sodium43%DV1030mg
Fat6%DV4g
Protein18%DV9g
Carbs16%DV48g
Fiber24%DV6g

PER SERVING *

Calories270Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0.5g3%
Trans Fat
Cholesterol<5mg1%
Sodium1030mg43%
Potassium500mg14%
Protein9g18%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate48g16%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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