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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, [vegan] butternut squash risotto. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

[Vegan] Butternut Squash Risotto is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. [Vegan] Butternut Squash Risotto is something that I’ve loved my entire life.

You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make! Sage and squash are a perfect flavor pairing, in fact, and there's just no way to go wrong with this one. Vegan Butternut Squash Risotto is the perfect fall meal!

To begin with this particular recipe, we have to first prepare a few components. You can have [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. Get 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. Get 1 butternut squash, peeled and cut into a 1/2-inch dice
  4. Get 4-5 cups hot vegetable stock (you could use water, but a stock is far more preferable for better flavour)
  5. Take 1/2 cup white wine
  6. Get 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
  7. Prepare to taste Salt and ground black pepper

This vegan butternut squash risotto is a dairy free take on the classic dish, and given a Fall twist with roasted butternut squash. While the squash is roasting, fry the onion in a little oil until soft and golden, Add the garlic, stir through and cook for a further minute. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.

Instructions 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.

This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.

So that’s going to wrap it up with this exceptional food [vegan] butternut squash risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!