Vegan Butternut Squash Risotto - Vegan
The Creamy Vegan Butternut Squash Risotto is a delightful, comforting dish that's perfect for the cooler months. This recipe blends the natural sweetness of roasted butternut squash with the creamy texture of traditional risotto, creating a balanced and nutritious meal. The touch of nutritional yeast adds an extra layer of umami flavor, making it rich and satisfying without the need for dairy.
Ingrédients
- 1 medium medium butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 cup Arborio rice
- 1 small small onion, finely chopped
- 2 cloves cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup nutritional yeast
- 1/4 teaspoon ground nutmeg
- Salt and and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a medium saucepan, heat the vegetable broth over low heat and keep warm.
- In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice becomes slightly translucent. Pour in the white wine and cook until mostly absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 20-25 minutes.
- Fold in the roasted butternut squash and nutritional yeast, stirring gently to combine. Add ground nutmeg, salt, and pepper to taste.
- Garnish with freshly chopped parsley and serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 54g | Protéines: 8g | Fat: 9g | Sucre: 4g
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