Vegan Butternut Squash Risotto
This creamy vegan squash risotto is a delicious Italian dish that's easy to make and sure to keep you satisfied.
Ingredients
- 2 cups roasted butternut squash about 1lb, mashed to desired consistency
- 1½ cups arborio rice
- 4 tablespoons nutritional yeast
- 1 cup dry white wine
- 6 cups vegetable broth
- ½ medium onion or 2 shallots, minced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 5 tablespoons plant based butter
- 4 large fresh sage leaves chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat the broth in a pot at medium flame, then keep warm on low heat.6 cups vegetable broth
- Place a large pot or pan on medium heat and add the olive oil, 1 tablespoon plant based butter, onion and garlic. Cook until the onion starts to brown.3 cloves garlic, 2 tablespoons olive oil, 5 tablespoons plant based butter, ½ medium onion
- Add the arborio rice. Toast while stirring constantly until it begins to absorb the oil and brown.1½ cups arborio rice
- Carefully stir in the white wine and allow it to absorb.1 cup dry white wine
- Add ½ cup of the hot broth, stirring constantly until it’s fully absorbed by the rice.
- Continue stirring in more broth, ½ cup at a time, allowing each addition to absorb before adding another. On medium heat, this should take about 35 to 40 minutes. The risotto should be creamy but al dente in texture.
- Remove from the heat then stir in the roasted squash, chopped sage and nutritional yeast. Season to taste with salt and black pepper2 cups roasted butternut squash, 4 tablespoons nutritional yeast, 4 large fresh sage leaves, Salt, Black pepper
- Serve immediately.
Notes
- The risotto is ready once all of the liquid has been absorbed. The texture should be creamy yet still tender.
- Continuously stir the ingredients to ensure they all blend together perfectly as the rice cooks.
- The squash may also be roasted while you're cooking the risotto to save some time. Especially since it will be added at the end.
- Allow the risotto to cool completely and store in the refrigerator for about three to four days.