(Photo credit: DariusCooks.tv)

I’m literally typing this and eating at the same time! You know it’s good when you can’t even type because you’re stuffing your face – lol. Annnnnd, it’s VEGAN!


1/2 cup of diced onion
4 garlic cloves, minced
1 cup of leeks, sliced
2 tablespoons of olive oil
3 cups of arborio rice
3 cups of butternut squash
About 6-8 cups of vegetable broth
1 cup of white wine – I used Pinot Grigio
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of granulated garlic
1/2 teaspoon of black pepper
Kosher salt, to taste
About 3/4 cup of vegan half and half
1 1/2 tablespoons of vegan butter


Start by heating a large pot. Then, saute the onion, garlic, and leeks in olive oil until the leeks are really tender. Do this on medium heat – not too high. Once the leeks are tender, add in the arborio rice. You can turn the heat up a bit.

Read more…