• 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in
  • 4
    per
    Yield
  • 423
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:Nuts
  • Seasons:Christmas
  • Cuisines:Italian
  • Courses:Main Course

Recipe Description

A creamy, comforting Vegan Butternut Squash and Sage Risotto, full of rich autumnal flavors and perfectly cooked rice, promises a satisfying meal that brings the essence of fall to your table.

Ingredients

  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, warmed
  • 1/4 cup nutritional yeast
  • 2 tbsp fresh sage, chopped
  • Salt and pepper to taste
  • Roasted pumpkin seeds (optional for garnish)

Steps:

  1. Preheat the oven to 400°F (200°C). Toss butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast until tender, about 25 minutes.
  2. In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until soft and translucent.
  3. Add the Arborio rice to the pan, stirring to coat with oil and toast slightly, about 2 minutes.
  4. Pour in the white wine, stirring constantly, until the liquid is fully absorbed.
  5. Begin adding warmed vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
  7. Serve hot, garnished with roasted pumpkin seeds if desired.

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