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Vegan Butternut Squash Risotto
Creamy Italian-style risotto infused with the rich flavor of butternut squash.
2
Servings
10 min
Prep Time
35 min
Cook Time
45 min
Total Time
Courses
Cuisines
Ingredients
Risotto
Steps
Preparation
- Preheat oven at 200°C/400°F (Gas Mark 6). Cut the butternut squash into cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until tender and slightly browned. Remove from the oven and let cool slightly. Mash the roasted squash with a fork or potato masher until smooth. Set aside for later use.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes. Add the arborio rice and cook, stirring constantly, for 1-2 minutes, or until the rice is coated with oil and lightly toasted.
- Pour in the white wine and stir until absorbed. Add 1 cup of heated vegetable broth at a time, stirring occasionally and waiting until each addition is absorbed before adding the next. Continue adding broth and stirring until the rice is al dente and the mixture is thick and creamy, about 20-25 minutes.
Finishing touches
- Stir in the mashed butternut squash, chopped sage leaves, and nutritional yeast. Cook for additional 2-3 minutes, until heated through and the risotto is creamy and thickened. Adjust seasoning with salt and black pepper to taste.
- Remove from the heat and let rest for 1-2 minutes. Serve hot with additional nutritional yeast and sage leaves, if desired.
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