Vegan Butternut Squash Risotto - Vegan

The Vegan Butternut Squash Risotto is a celebration of autumn's finest produce, featuring creamy, roasted butternut squash and delicately seasoned rice that meld together in perfect harmony. The vibrant color of the squash, combined with the rich, creamy texture of the risotto, makes for a visually stunning and deeply satisfying meal.

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Temps de préparation 15

Temps de cuisson 40

Temps total 55

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 320 kcal

Ingrédients

2 cups butternut squash, diced

1 cup arborio rice

4 cups vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup white wine (optional)

1/4 cup nutritional yeast

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

Salt and and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1 tablespoon vegan butter

Instructions

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a bit of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes until tender and caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the arborio rice and cook for 2 minutes, making sure each grain is coated with oil and slightly toasted.
Pour in the white wine, if using, and stir until it’s fully absorbed by the rice.
Add a ladleful of the vegetable broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, one ladleful at a time, allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.
Stir in the roasted butternut squash, nutritional yeast, dried thyme, dried sage, and season with salt and pepper to taste.
Remove the risotto from heat and stir in the vegan butter for extra creaminess.
Serve the risotto hot, garnished with chopped fresh parsley.

Nutrition (per 100g)

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Vegan Butternut Squash Risotto – Vegan