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Autumn Harvest Vegan Butternut Squash Risotto - Vegan - Frenchynosh

Vegan Butternut Squash Risotto - Vegan

This Vegan Butternut Squash Risotto is the perfect embodiment of autumn's bounty, combining the creamy texture of Arborio rice with the sweet and nutty flavor of roasted butternut squash. The dish is not only visually stunning with its golden hue but also brimming with warmth and comfort, ideal for a cozy night in.
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Temps de préparation 15 minutes
Temps de cuisson 45 minutes
Temps total 1 minute
Type de plat Main Course
Cuisine Italian
Portions 4 servings
Calories 350 kcal

Ingrédients
  

  • 1 large butternut squash, peeled and diced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/4 teaspoon nutmeg
  • Salt and and black pepper to taste
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan butter
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  • In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the minced garlic, thyme, sage, and nutmeg, cooking for another 2 minutes until fragrant.
  • Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  • Pour in the white wine and cook until mostly absorbed, stirring frequently.
  • Begin adding the vegetable broth one cup at a time, stirring continuously, letting each addition be absorbed before adding the next. This process should take about 20-25 minutes.
  • When the rice is creamy and tender, stir in the roasted butternut squash, nutritional yeast, and vegan butter. Season with salt and black pepper to taste.
  • Serve the risotto warm, garnished with fresh parsley.

Nutrition

Serving: 100gCalories: 350kcalCarbohydrates: 55gProtéines: 8gFat: 10gSucre: 4g
Keyword autumn, butternut squash, butternut squash recipes, comfort food, creamy, easy recipes, fall recipe, gluten-free, healthy meal, high fiber, italian cuisine, nutritious, one pot meals, plant-based, risotto, seasonal cooking, vegan comfort, vegan dinner, vegan risotto
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