{"id":11606,"date":"2014-12-10T10:05:03","date_gmt":"2014-12-10T18:05:03","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=11606"},"modified":"2014-12-10T10:06:25","modified_gmt":"2014-12-10T18:06:25","slug":"vegan-yellow-squash-risotto","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/","title":{"rendered":"Vegan Yellow Squash Risotto"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p>Here is a great yellow squash risotto recipe sure to please the whole family!<\/p>\n<p><strong><a href=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1.jpg\" ><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-11609\" src=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1-300x225.jpg\" alt=\"vegan squash risotto\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1-300x225.jpg 300w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1-768x576.jpg 768w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Ingredients:<\/strong><br \/>\n2 cups (400g) rice<br \/>\n1 onion, chopped<br \/>\n2 cups (300g) yellow squash, peeled and cubed<br \/>\n4 cups (1 lt.) vegetable broth<br \/>\n1\/2 cup (118ml) vegan white wine<br \/>\nOlive oil<\/p>\n<p><strong>Directions:<\/strong><br \/>\nHeat olive oil in a large pan, add onion and cook on medium heat until transparent. Add cubes of squash and cook together until the squash is soft. Add rice and let toast for 1 minute, then add white wine and stir. Add hot broth a little at a time, letting it absorb and cook each time. Cook rice at least 20 minutes or according to package directions. Let the risotto sit about 2 minutes and then serve hot.<\/p>\n<p>For the single folks out there or those of you who may have cooked too much risotto, (which doesn\u2019t reheat very well) here is a great solution! I used my leftover risotto to make a vegan burger patty, which even freezes and reheats really well. I always plan my grocery list to make these two recipes together!<\/p>\n<p><strong><a href=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties.jpg\" ><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-11608\" src=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties.jpg\" alt=\"squash patties\" width=\"250\" height=\"250\" srcset=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties.jpg 250w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties-150x150.jpg 150w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties-90x90.jpg 90w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties-36x36.jpg 36w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties-115x115.jpg 115w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/squash-patties-120x120.jpg 120w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/a>Ingredients:<\/strong><br \/>\n4 cups (700g) yellow squash, peeled and chopped<br \/>\n1 red onion, chopped<br \/>\n1 cup (250ml) vegetable broth or water<br \/>\n1 cup (200g) cooked garbanzo beans<br \/>\n1 cup (200g) tofu<br \/>\n2 cloves garlic<br \/>\n1 tsp. paprika<br \/>\n1 tsp. ginger, grated or ginger paste<br \/>\n1 tbs. curry powder<br \/>\nOlive oil<br \/>\nLeft over yellow squash risotto or 1-2 cups cooked rice or quinoa<br \/>\n<a href=\"http:\/\/www.peta.org\/living\/food\/egg-replacements\/\"  target=\"_blank\" rel=\"external nofollow\">Vegan equivalent of 1 egg<\/a><br \/>\nBreadcrumbs<\/p>\n<p><strong>Directions:<\/strong><br \/>\nIn a large pan, heat olive oil over medium heat, add onion and garlic and cook until onion becomes transparent. Add spices and let toast for 1 minute, then add yellow squash and stir. After 5 minutes add garbanzo beans and vegetable broth and stir. Reduce heat and cook covered for 15 minutes, stirring occasionally. Remove cover and cook until the liquid is very reduced (otherwise your patties won\u2019t stick together) and then let the mixture cool. When the mixture is cool, use a fork or a food processor to get the desired consistency. Then add rice and vegan egg, mix well with hands, and press into patties. Coat each patty with breadcrumbs to help it stay together. Cook each patty in a small amount of oil over medium\/high heat 3 minutes on each side or until just heated though and golden. These patties can be frozen and then defrosted in the refrigerator overnight.<\/p>\n<p><em>About the author: My name is Brooke Young. I am a long time vegan transitioning to a raw vegan (or the healthiest and happiest person I can be, whichever comes first). I love to travel, eat, and learn about food and the things I put in\/on my body and share this info\u00a0with people who are interested. Enjoy!<\/em><\/p>\n<p><em>Image source: <a href=\"http:\/\/www.yoli.com\/2014\/11\/12\/fall-recipe-easy-butternut-squash-risotto\/\"  target=\"_blank\" rel=\"external nofollow\">Yoli.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a great yellow squash risotto recipe sure to please the whole family! Ingredients: 2 cups (400g) rice 1 onion, chopped 2 cups (300g) yellow squash, peeled and cubed 4 cups (1 lt.) vegetable broth 1\/2 cup (118ml) vegan white wine Olive oil Directions: Heat olive oil in a large pan, add onion and cook on medium heat until transparent. Add cubes of squash and cook together until the squash is soft. Add rice and let toast for 1 minute, then add white wine and stir. Add hot broth a little at a time, letting it absorb and cook each time. Cook rice at least 20 minutes or according to package directions. Let the risotto sit about 2 minutes and then serve hot. For the single folks out there or those of you who may have cooked too much risotto, (which doesn\u2019t reheat very well) here is a great solution! I used my leftover risotto to make a vegan burger patty, which even freezes and reheats really well. I always plan my grocery list to make these two recipes together! Ingredients: 4 cups (700g) yellow squash, peeled and chopped 1 red onion, chopped 1 cup (250ml) vegetable broth or [&hellip;]<\/p>\n","protected":false},"author":84077,"featured_media":11609,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22],"tags":[1029,1986,202,1390,16,1985],"class_list":["post-11606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","tag-burgers","tag-leftovers","tag-recipe","tag-risotto","tag-veganism","tag-yellow-squash"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegan Yellow Squash Risotto - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Yellow Squash Risotto - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Here is a great yellow squash risotto recipe sure to please the whole family! Ingredients: 2 cups (400g) rice 1 onion, chopped 2 cups (300g) yellow squash, peeled and cubed 4 cups (1 lt.) vegetable broth 1\/2 cup (118ml) vegan white wine Olive oil Directions: Heat olive oil in a large pan, add onion and cook on medium heat until transparent. Add cubes of squash and cook together until the squash is soft. Add rice and let toast for 1 minute, then add white wine and stir. Add hot broth a little at a time, letting it absorb and cook each time. Cook rice at least 20 minutes or according to package directions. Let the risotto sit about 2 minutes and then serve hot. For the single folks out there or those of you who may have cooked too much risotto, (which doesn\u2019t reheat very well) here is a great solution! I used my leftover risotto to make a vegan burger patty, which even freezes and reheats really well. I always plan my grocery list to make these two recipes together! Ingredients: 4 cups (700g) yellow squash, peeled and chopped 1 red onion, chopped 1 cup (250ml) vegetable broth or [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2014-12-10T18:05:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-12-10T18:06:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3072\" \/>\n\t<meta property=\"og:image:height\" content=\"2304\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"crudorawveg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"crudorawveg\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\"},\"author\":{\"name\":\"crudorawveg\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/c9715f42b5848d869bf034a862573773\"},\"headline\":\"Vegan Yellow Squash Risotto\",\"datePublished\":\"2014-12-10T18:05:03+00:00\",\"dateModified\":\"2014-12-10T18:06:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\"},\"wordCount\":450,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/12\/risotto1.jpg\",\"keywords\":[\"burgers\",\"leftovers\",\"recipe\",\"risotto\",\"Veganism\",\"yellow squash\"],\"articleSection\":[\"Cooking\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/vegan-yellow-squash-risotto\/\",\"name\":\"Vegan Yellow Squash Risotto - 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