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Vegan Butternut Squash Risotto Recipe

Name: Vegan Butternut Squash Risotto Recipe
Prep time: 20 min
Total time: 80 min
Ingredients: 1 butternut squash, peeled and diced; 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 1/2 cup white wine; 4-5 cups vegetable broth, hot; 1/2 cup nutritional yeast; 2 tbsp vegan butter; 1 tsp dried sage; Salt and pepper, to taste

Cuisine Diet Gluten-free Italian Vegan

How to make Vegan Butternut Squash Risotto ?

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serve: 4-6

Ingredients for Vegan Butternut Squash Risotto Recipe

#	Ingredients
1.	1 butternut squash, peeled and diced
2.	1 tbsp olive oil
3.	1 onion, chopped
4.	2 cloves garlic, minced
5.	1 1/2 cups Arborio rice
6.	1/2 cup white wine
7.	4-5 cups vegetable broth, hot
8.	1/2 cup nutritional yeast
9.	2 tbsp vegan butter
10.	1 tsp dried sage
11.	Salt and pepper, to taste

Steps of Vegan Butternut Squash Risotto Recipe

#	Steps
1.	Preheat your oven to 400°F (200°C).
2.	In a baking dish, toss the diced butternut squash with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.
3.	In a large saucepan or Dutch oven, heat some olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes or until translucent.
4.	Add the minced garlic and cook for an additional minute.
5.	Add the Arborio rice and stir to coat in the oil. Cook for 2-3 minutes or until the rice begins to toast.
6.	Pour in the white wine and cook for 1-2 minutes or until the wine has been absorbed.
7.	Begin adding the vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is cooked and has a creamy consistency (this should take about 20-25 minutes).
8.	Once the rice is cooked, stir in the nutritional yeast, vegan butter, and dried sage. Add the roasted butternut squash and stir to combine. Season with salt and pepper to taste.
9.	Serve hot and enjoy!

Tips:

To make this recipe gluten-free, be sure to use a gluten-free white wine and vegetable broth.
If you don't have nutritional yeast, you can omit it, but it adds a cheesy, nutty flavor that complements the butternut squash.
To make this recipe even creamier, you can add a splash of non-dairy milk or cream at the end.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.