Ingredients:
1 small butternut squash, peeled, seeded, and diced into small cubes
1 1/2 cups Arborio rice
1 large onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth, kept warm
1 cup dry white wine
1/2 cup nutritional yeast (for cheesy flavor)
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon vegan butter (optional)
Fresh parsley, chopped, for garnish
Instructions:
1. Roast Butternut Squash:
Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes or until the squash is tender and lightly caramelized. Set aside.
2. Sauté Onions and Garlic:
In a large, deep skillet or pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.
Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Toast Arborio Rice:
Add Arborio rice to the skillet and stir to coat the rice with the onion and garlic mixture. Toast the rice for 2-3 minutes until the edges become translucent.
4. Deglaze with Wine:
Pour in the dry white wine to deglaze the pan, stirring constantly until most of the liquid has been absorbed by the rice.
5. Add Warm Vegetable Broth:
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir continuously and allow the liquid to be absorbed before adding the next ladle.
Continue this process until the rice is cooked to al dente, which usually takes about 18-20 minutes.
6. Fold in Butternut Squash:
When the risotto is almost cooked, fold in the roasted butternut squash, nutritional yeast, ground nutmeg, and dried sage. Stir gently to combine.
7. Adjust Seasoning:
Season the risotto with salt and black pepper to taste. If desired, add vegan butter for extra richness.
8. Finish and Garnish:
Once the risotto reaches a creamy consistency and the rice is cooked to perfection, remove it from heat.
Garnish the Vegan Butternut Squash Risotto with fresh chopped parsley.
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