[Vegan] Butternut Squash Risotto
[Vegan] Butternut Squash Risotto

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, [vegan] butternut squash risotto. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

[Vegan] Butternut Squash Risotto is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. [Vegan] Butternut Squash Risotto is something that I have loved my entire life. They are nice and they look fantastic.

Butternut Squash & More Delivered To Your Door. Groceries, Clothing, Toys & More Delivered. You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make!

To get started with this recipe, we must prepare a few components. You can cook [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make [Vegan] Butternut Squash Risotto:
  1. Take 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  2. Make ready 2 tablespoon olive oil
  3. Make ready 1 butternut squash, peeled and cut into a 1/2-inch dice
  4. Prepare 4-5 cups hot vegetable stock (you could use water, but a stock is far more preferable for better flavour)
  5. Get 1/2 cup white wine
  6. Make ready 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
  7. Get to taste Salt and ground black pepper

Vegan Butternut Squash Risotto is the perfect fall meal! This savory dish is gluten-free and vegan, yet it is so creamy, you will think that it must have dairy! This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! Vegan Roasted Butternut Squash Risotto is a warm and cozy fall meal that's so much fun to make.

Steps to make [Vegan] Butternut Squash Risotto:
  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.

It's packed full of flavor and color, and is great for a crowd or a romantic dinner for two. Serve it as a main course or a side dish. This butternut squash risotto is also super nourishing and a weekend-fave dinner option. We love comforting food and whilst regular short gain rice can do the trick, risotto is just at another level. I guess the creamy texture and the overload of flavours is what makes a bowl of risotto so inviting.

So that’s going to wrap it up with this exceptional food [vegan] butternut squash risotto recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!