I agree, what a great Autumn recipe! It is still quite warm where I am at, but I am going to make it regardless. Thanks for your recipes and I like how you present the steps in cooking them.
thank you so much! i wanted this to be as easy as possible to follow. arborio rice was intimidating to me in my early stages, so I imagine there's many others that need that same support. ❤️
I easily substitute buttercup squash, cooking pumpkin, or even sweet potato for any recipe that calls for butternut squash. It is a similar flavor and texture, although a bit more intense, and a deeper orange color.
You're one of my favorite chefs to watch also. Thanks for the alternative ideas and I love how you show them side by side, easy to understand. I take screenshots so I can review and revisit. Loving the new format!! I can't wait to try this one, making a shopping list already.
I made this dish for dinner this evening and all I can say is OMG! This was soooo good!! And the sauce was incredible! Thanks for sharing this amazing recipe. I’m making it again next week.😋
This looks amazing, but it is 900 degrees outside and I'm not turning on my oven until it gets down to at least 650. I may exaggerate a bit, but it is not Autumn yet.😃
This recipe looks amazing, *and* it's something I feel comfortable trying. I appreciate your thinking through and showing substitutions, alternate ingredients, and video of when ingredients are fully cooked or ready to add flavor into. Thanks again!
Looks like a winner. Healthy vegetables turned into scrumptious comfort food. My favorite way to cook! I made your hug in a bowl and my family loved it. They said it tasted like chilli. That was delicious too! Thank you for your amazing delicious healthy food recipes!
Just made this using pepper squash instead and everything came together really well. Skipped the vegan parm because I didn't have any on hand. I was tempted to drop in a bit of nutritional yeast to give it a hint of cheese but maybe next time. Next time I make this, I'll start the risotto at or into the roasting process. I ended up rewarming the broccoli in the still warm oven but because you don't need the squash until the end of the risotto, you'd still have time to cool it enough prior to blending, I think. I'll pay more attention to the timing the next time I make this (and I will). The coconut milk isn't flavour forward at all and the blend with the squash gives this an amazing texture. Well done.
Oh my goodness is this look good! it’s 95° and quite humid right now so I think this will go into the cooking rotation in a couple of weeks. And I do like the idea of using brussels sprouts on top.
@@thenarddogcooks I made it tonight (I'm in the UK). I managed to burn the broccoli a bit but it was still nice. I didn't have everything to make the sauce so I had the risotto on its own. Also used Violife cheddar instead of parmesan. It was AMAZING. Reminded me of risottos I had before I was vegan. This is going in my recipe rotation. I'm so pleased with it. It's so tasty. And I will make the sauce next time too! Thank you!
Yo we made this tonight (with 3 ribs of celery haha) and OHMYGAWD. Excellent recipe, as always. I also did the ol' "quarter behind your ear" trick with oir tiny whisk on my wife, with the obligatory hand gesture you do, got a good laugh out of her. 💚
This recipe looks amazing. Thank you for the sub list for the sauce, this gives lots of options to work with depending on what’s currently available in the pantry.
Love this…perfect for fall prep, so I have time to add Arborio rice to my list, as well as the butternut squash. We’re getting little ‘sniffs’ of fall in the air here in Tennessee in the very early dawn/predawn hours these days. Perfect timing. Thanks Andrew, as always! 🙏🏻🫶🏻✌🏻xx
Sitting in my living room watching this and said "Yum!" out loud! Thank you for sharing ☺️. I can't wait to try this. That sneaky Baby Whisk is upping his game too! 😅
Risotto is one of my go-to dishes, in its many forms. Have made butternut squash risotto before, but I love your variation with the different spices and the tahini sauce. Definitely going to give this a try next time out.
Oh, lord. If there's anything I love more than risotto, it's butternut squash risotto!. (BTW, I had your gazpacho on the menu last night. Only we were getting a preview of autumn, so I made it hot. My husband, who is not a fan of tomato soup, was practically yelling he loved it so much.)
I love your recipes. I have only seen this risotto with chunks of squash, and I am looking forward to trying yours. (Pronunciation police here: riz ought oh).
This sounds like a very yummy dish! Creamy and flavourful!! I wonder why it matters to add the stock step by step and to let it absorb in between. If you already know the amount of stock which will be used, why does it make a difference to just adding it all at once?
Such a great question! The stock is slowly added to the rice in risotto recipes to "persuade" out the rice's starches. This is how you create that creamy texture, but also keep the rice noodles themselves al dente. This also helps you balance from stirring too much which can make the risotto gluey, while not stirring at all that can prevent the rice from cooking evenly.
Will try and make this recipe but I have to say it is HARD trying to make risotto. There is enough stock until you use it all and the rice is still not tender. So just a bit more stock and now everything is mushy. Sheesh. I guess I need more practice. 😅
I completely understand. I tried my best to break this down as simple as I could. but you're right... trial and error is the best form of learning sometimes
I prefer a sweeter pumpkin sauce but dont like the idea of wasting half cup coconut milk. Could you use silken tofu for the pumpkin sauce? Would 300g of the silken tofu work?
@natk8516 yeah but he did the talking without the cuts and saved it for after, so if anyone was trying to actually try this recipe they'd have to fast forward while cooking to get to each cooking part
Note: There's a little typo in the video. It says 3-4 ribs of celery. It should only be 1. Sorry for any inconvenience.
It's in the recipe posted online as well.
What happens if you use 3-4? Is it something bad?
Probably not bad, but just more. 1 rib distributes nicely for some texture. 3-4 might overpower it a bit.
You're one of my favorite vegan chefs to follow. I DO believe in peace!
😍 im honored! thank you so much ❤️
Me too- the music, the warm, comforting aesthetic and personality, and of course the amazing food! One of the greats!
What a great way to welcome fall with this rich and savory dish!
I agree, what a great Autumn recipe! It is still quite warm where I am at, but I am going to make it regardless. Thanks for your recipes and I like how you present the steps in cooking them.
thank you so much! i wanted this to be as easy as possible to follow. arborio rice was intimidating to me in my early stages, so I imagine there's many others that need that same support. ❤️
“ sometimes I have good ideas, like every Sunday “ 😂. Looks amazing 😊. Comic relief 😂😂😂😂.
This looks so good! I love how "where is the tiny whisk this time?" is a game that I look forward to.
Thanks so much for the top 9 free sauce option!! This sounds so good.
🙌🏾 so happy that helps!
That dang baby whisk! 😂 Loved the recipe! Cant wait to try it🎉🎉🎉
😂
I easily substitute buttercup squash, cooking pumpkin, or even sweet potato for any recipe that calls for butternut squash. It is a similar flavor and texture, although a bit more intense, and a deeper orange color.
i love using sweet potato too!
You're one of my favorite chefs to watch also. Thanks for the alternative ideas and I love how you show them side by side, easy to understand. I take screenshots so I can review and revisit. Loving the new format!! I can't wait to try this one, making a shopping list already.
🙏🏾❤️ that warms my heart. thank you!!
I made this dish for dinner this evening and all I can say is OMG! This was soooo good!! And the sauce was incredible! Thanks for sharing this amazing recipe. I’m making it again next week.😋
This looks amazing, but it is 900 degrees outside and I'm not turning on my oven until it gets down to at least 650. I may exaggerate a bit, but it is not Autumn yet.😃
😂 completely get that!
This recipe looks amazing, *and* it's something I feel comfortable trying. I appreciate your thinking through and showing substitutions, alternate ingredients, and video of when ingredients are fully cooked or ready to add flavor into. Thanks again!
Looks like a winner. Healthy vegetables turned into scrumptious comfort food. My favorite way to cook! I made your hug in a bowl and my family loved it. They said it tasted like chilli. That was delicious too! Thank you for your amazing delicious healthy food recipes!
I love the sauce alternatives. 🩷
❤️
This looks so tasty! Thank you for the alternative sauce ingredients!
This is the perfect way to use up the last of last fall's squash that I forgot about in the back of my freezer ahead of this fall's harvest.
🙌🏾 agreed! because more it on the way!
What a great idea. You are using ingredients that I can easily get or have and make something I never thought of before 😀
Love your humor!
Looks like fall flavors have arrived. I’m so excited to try this one! 💜
😂
🙏🏾 thank you 🙌🏾 im so excited for fall!
@@thenarddogcooks , I am also super excited about fall being right around the corner. My favorite time of year!!
Just made this using pepper squash instead and everything came together really well. Skipped the vegan parm because I didn't have any on hand. I was tempted to drop in a bit of nutritional yeast to give it a hint of cheese but maybe next time. Next time I make this, I'll start the risotto at or into the roasting process. I ended up rewarming the broccoli in the still warm oven but because you don't need the squash until the end of the risotto, you'd still have time to cool it enough prior to blending, I think. I'll pay more attention to the timing the next time I make this (and I will). The coconut milk isn't flavour forward at all and the blend with the squash gives this an amazing texture. Well done.
Perfect recipe for Autumn season! 😋🥰
I’m the thankful one! Your recipes are always on point! 🤗😘
🙏🏾🙏🏾
Thanks for showing the comparison of how the absorption of the stock should look. Very appreciated! Can't wait to make this one as well!
so happy it helps! hope you enjoy 🙏🏾
This looks amazing! I love risotto and this is a great vegan take on what I usually do. Keep up the great vids!
Lord Have Mercy This looks so freaking good. I am gonna try your recipe. Thank you.
Oh my goodness is this look good! it’s 95° and quite humid right now so I think this will go into the cooking rotation in a couple of weeks. And I do like the idea of using brussels sprouts on top.
yes, fall is a good time of year for brussels. although i try having them year around
I'm so making this, I have a butternut squash I need to use. Thank you for the sauce alternatives!
🙌🏾 cant wait for you to enjoy!
@@thenarddogcooks I made it tonight (I'm in the UK). I managed to burn the broccoli a bit but it was still nice. I didn't have everything to make the sauce so I had the risotto on its own. Also used Violife cheddar instead of parmesan.
It was AMAZING. Reminded me of risottos I had before I was vegan. This is going in my recipe rotation. I'm so pleased with it. It's so tasty. And I will make the sauce next time too! Thank you!
I love risotto and can’t wait to try this! I think I’ll add the roasted chickpeas for some crunch! Thank you 😊
This looks absolutely amazing! Thx for sharing… “liked the baby whisk 😂😂”
😂 welcome!
Beautiful - Another Beautiful Episode
Well Done ,
Cheers
That was one of your brilliant every-Sunday-ideas to give us different sauce recipes. Thanks for the extra work. 🙏
🙏🏾❤️
this looks delicious! the alternative with with chick peas and Brussels sound good also. I may have to try it both ways 😋😋
Who cares what season!? I’m making this ASAP! 🙏💖
🙌🏾 enjoy!
I love the game you play with us with the mixer or whisk or whatever the hell you call it. You know what I mean. I think it’s cute 🥰
Oh My Goodness... this looks delicious 🙂
Delicious food, excellent presentation, humor, and a good-looking man. Bon appetite 😊
Yo we made this tonight (with 3 ribs of celery haha) and OHMYGAWD. Excellent recipe, as always.
I also did the ol' "quarter behind your ear" trick with oir tiny whisk on my wife, with the obligatory hand gesture you do, got a good laugh out of her. 💚
This recipe looks amazing. Thank you for the sub list for the sauce, this gives lots of options to work with depending on what’s currently available in the pantry.
This looks delicious and involves so many of my favourite ingredients. Will definitely be giving it a shot, thanks!
Love this…perfect for fall prep, so I have time to add Arborio rice to my list, as well as the butternut squash. We’re getting little ‘sniffs’ of fall in the air here in Tennessee in the very early dawn/predawn hours these days. Perfect timing.
Thanks Andrew, as always! 🙏🏻🫶🏻✌🏻xx
🙌🏾 yes! the weather shift has been nice. im so ready for fall and it's flavors and foliage ❤️🙏🏾
This looks absolutely divine. I can't wait to make it. I'm lazy though and I'll use frozen squash!
Sitting in my living room watching this and said "Yum!" out loud! Thank you for sharing ☺️. I can't wait to try this. That sneaky Baby Whisk is upping his game too! 😅
😂 it is! i looked there!
Risotto is one of my go-to dishes, in its many forms. Have made butternut squash risotto before, but I love your variation with the different spices and the tahini sauce. Definitely going to give this a try next time out.
🙏🏾❤️ hope you enjoy the mix up!
Thank you chef, You transform nutrition for me In everyday Meals Restaurant gray quality
Thanks 😊 for sharing these delicious recipes. Happy Sunday
Ooooo...that looks AMAZING. deffo going on the meals list.
Mmmmm…yum! I think I'll do that chili oil/pecan topping from your sweet potato recipe…
great idea!!
This looks 🔥 🔥 🔥 🔥
This will be a 🍂🍁🍂 favorite 🍁🙂👍🏽👩🏽
This looks amazing
Looks absolutely yummy, will definitely try it ❤
Butternut squash anything is my favorite. 👏🏼ARRBORITTO it is!
😂 🙌🏾
Omg yes please I need the comfy fall dishes make a vegan pot pie I’m just saying please and thank you
Mmm the chickpeas and brussles would make this a bombshell dinner
Damn this looks so good! I just made the double chocolate zucchini bread that was amazingly. I’m going to make this dinner next.
😍 i love that bread! 🙌🏾
Oh, lord. If there's anything I love more than risotto, it's butternut squash risotto!. (BTW, I had your gazpacho on the menu last night. Only we were getting a preview of autumn, so I made it hot. My husband, who is not a fan of tomato soup, was practically yelling he loved it so much.)
😂 oh my goodness, that is great!
I love your recipes. I have only seen this risotto with chunks of squash, and I am looking forward to trying yours. (Pronunciation police here: riz ought oh).
Love this, gonna try it soon
I def want to try to make this recipe for the fall 🍁.. lol you are too funny not you are having a hard time looking at the camera 😂
😂
I so appreciate you!
😍❤️🙏🏾 right back at you!
Love your videos 😋
🙏🏾❤️
superb as per usual
Phenom recipe…
Phenom MUSIC!!!!
Awesome thank you for sharing ❤❤❤😊😊😊
Thanks for sharing the video 🤠
This sounds like a very yummy dish! Creamy and flavourful!! I wonder why it matters to add the stock step by step and to let it absorb in between. If you already know the amount of stock which will be used, why does it make a difference to just adding it all at once?
Such a great question! The stock is slowly added to the rice in risotto recipes to "persuade" out the rice's starches. This is how you create that creamy texture, but also keep the rice noodles themselves al dente. This also helps you balance from stirring too much which can make the risotto gluey, while not stirring at all that can prevent the rice from cooking evenly.
@@thenarddogcooks Thank you so much for the answer! Wow this is a whole science 😅 but makes sense now!
You rock!!!
Great recipe. I'll substitute chicken stock and real parm though
Oh YUM i can’t do the sauce cause soy but yay i can use this recipe woot woot, have you tried it with rice too?
Ooo i commented before you shared the top nine substitute ty ty
i have not tried with normal rice. happy you caught the substitutes
Very nice❤❤❤❤
Will try and make this recipe but I have to say it is HARD trying to make risotto. There is enough stock until you use it all and the rice is still not tender. So just a bit more stock and now everything is mushy. Sheesh. I guess I need more practice. 😅
I completely understand. I tried my best to break this down as simple as I could. but you're right... trial and error is the best form of learning sometimes
I prefer a sweeter pumpkin sauce but dont like the idea of wasting half cup coconut milk. Could you use silken tofu for the pumpkin sauce? Would 300g of the silken tofu work?
Omg yummmmmm🙏🤍🥰✨
What kind of blender and pot is that? Will a normal pot do?
💝💝💝
🎉🎉🎉🎉🎉
Well now, guess what we'll be eating this weekend......
Looks delicious! A lot of oil though...
You can go lighter with the oil. Also, if you've roasted and/or cooked without oil before, it's really easy to do this recipe oil free
Sir, where’s the saffron?
Hm.. I'm gonna switch the brocoli with zucchini. Much easier in the stomach.
good choice!
Lol 😂😂
That poor whisk sure gets around!!
I like the old format better, the breaks to watch him speak is throwing me off
I like that he explains things as you go.
Each to their own I guess.
@natk8516 yeah but he did the talking without the cuts and saved it for after, so if anyone was trying to actually try this recipe they'd have to fast forward while cooking to get to each cooking part
The Gospel of the holy 12 vegan bible 1st century original
this one Attraceted the meat eaters its me I'm them
Back to sludge. Always sludge. Thank cuff I’m a carnivore!
🙌🏾 sludge makes the world go around!