Recipe: Yummy [Vegan] Butternut Squash Risotto

[Vegan] Butternut Squash Risotto. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. Vegan Mushroom Barley Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home.

Risotto is the epitome of fast and fancy. It's filled with sweet and tender chunks of squash and flavored with earthy sage. Roasting the squash adds depth of flavor! You can cook [Vegan] Butternut Squash Risotto using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of [Vegan] Butternut Squash Risotto

1. Prepare 1 cup of arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati).
2. Prepare 2 tablespoon of olive oil.
3. It's 1 of butternut squash, peeled and cut into a 1/2-inch dice.
4. It's 4-5 cups of hot vegetable stock (you could use water, but a stock is far more preferable for better flavour).
5. Prepare 1/2 cup of white wine.
6. Prepare 1 tablespoon of chopped fresh sage or 1 tablespoon dried sage.
7. You need to taste of Salt and ground black pepper.

It's not a light risotto: the squash is substantial, as is the risotto itself. Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. A perfect way to warm up your chilly nights and can be on the dinner table in less than an hour. A creamy dreamy Italian risotto recipe that's great for family gatherings or the holidays.

[Vegan] Butternut Squash Risotto step by step

1. Cashew Cheese made by blending together 1/4 cup cashews, 1 tsp nutritional yeast, 1/4 cup of water, and salt to taste (optional).
2. Heat the oil in a saucepan and add the butternut squash, a pinch of salt, and some ground black pepper..
3. Saute over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize..
4. Turn down the heat to medium. Add the rice and stir it with the squash until it begins to turn opaque, about 1 minute. Season again with salt and pepper..
5. Add the white wine and cook, stirring, until the wine’s almost evaporated..
6. Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It took me about 35 minutes. Don’t forget to season again with salt and pepper at the end. You might need more or less stock, and you basically want the rice to be tender yet slightly toothy, or al dente. In other words, you don’t want mushy ride. You also don’t want the rice to be dry and lumpy. It should be smooth and creamy..
7. Now add the cashew cheese, if you’re using it, and stir it in. Immediately add the sage and mix. Turn off the heat..

Be the first to review this recipe. Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy. A nice tomato bisque or this vegan beet soup would work great! This squash lentil risotto is comforting, nutritious and made in just one pot. This recipe is brought to you fresh from our travels in the north of Spain and is inspired by its Roman hot springs!

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