Cauliflower Butternut Squash Mushroom Risoni

½ medium butternut squash, peeled, cubed and roasted
1 pkg dried porcini mushrooms
1 ½ cups boiling water
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
8 oz button mushrooms
1 tsp dried rosemary or 1 Tbsp fresh rosemary
1 box 10.58 oz risoni (Trader Joes)
1 veg bouillon cube or 1 Tbsp veg bouillon powder
½ cauliflower, grated or chopped
2 ½ cups plant milk
2 Tbsp nutritional yeast
salt and pepper to taste

Preheat oven 375  roast butternut squash 40 minutes or until tender 

Pour boiling water over dried mushrooms and set aside, 20 minutes or so.

Saute onion, celery and garlic in 1 Tbsp water at a time as needed.  Add sliced mushrooms and rosemary, stir allowing mushrooms to soften.  Add risoni and stir allowing risoni to soak up the flavors.  Add the mushrooms and soaking water, bouillon, cauliflower and nutritional yeast.  Stir together and add plant milk.  Bring to a boil and cook covered 15-20 minutes adding more liquid as necessary.  When the squash is tender, add to pot and stir.  Cook another 5 minutes and serve with fresh chopped parsley.

Adapted from Deliciously Ella