Butternut Squash Risotto with Plant-Based Steak & Pomegranate Maple Glaze

Serving Size 4 people

Prep Time 20 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Plantspired Steak

Risotto

  • 1 small butternut squash
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 5 sage leaves
  • 1 1/2 cups arborio rice
  • 2 tsp vegan butter
  • 1/4 cup white wine
  • 4–6 cups vegetable broth, heated (in a pot or microwave)
  • 3/4 cup butternut squash puree
  • 1/4 tsp freshly grated nutmeg
  • a generous handful of grated vegan parmesan cheese of choice
  • salt & pepper to taste

Glaze

  • 1 cup pomegranate juice
  • 1 small sprig fresh rosemary 
  • 1/2 cup maple syrup 
  • 3 tablespoons cornstarch 
  • 2 tablespoons water

Inspired by: Choosing Chia & The Food Network

Preparation

  1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  2. Make butternut squash purée: Cut the butternut squash in half and place face down on the baking pan. Bake for 30-45 minutes until the squash is tender. Remove and let cool. Remove the seeds, peel and transfer about 3/4 cup worth of the squash to a blender. blend until smooth.
  3. Make risotto: Heat the olive oil in a pan on medium-high heat. Add the shallots and cook 3-4 minutes, until translucent. Then add the garlic and sage and cook for another 2 minutes. Add the rice and butter and mix together, letting the rice toast for about a minute, then add in the wine and cook until the liquid has evaporated. Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 20 to 30 minutes or until the rice is al dente. Add broth, as needed. When the risotto is almost done, add in the butternut squash, nutmeg, parmesan cheese, salt and pepper. Taste and adjust seasoning if needed.
  4. Prepare Plantspired Steak according to package instructions
  5. Make glaze: Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain. Place back on heat and whisk in cornstarch + water slurry until desired thickness is achieved.

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