-
15
minPrep Time -
30
minCook Time -
45
minReady in -
4
perYield -
423
calCalories
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
- 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
Steps:
- 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.
- In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until soft and translucent.
- Add the Arborio rice to the pan, stirring to coat with oil and toast slightly, about 2 minutes.
- Pour in the white wine, stirring constantly, until the liquid is fully absorbed.
- Begin adding warmed vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
- Serve hot, garnished with roasted pumpkin seeds if desired.
Similar recipes that you might like:
PICKED
Lentil and Mushroom Shepherd’s Pie
Lentil and Mushroom Shepherd’s Pie, featuring a savory lentil-mushroom filling and creamy mashed potato topping, provides a comforting and hearty meal.
PICKED
Moroccan Roasted Carrots
Immerse yourself in the flavors of North Africa with these perfectly roasted carrots, seasoned with the quintessential Moroccan blend of spices.
PICKED
Vegan Locro de Papas
A heartwarming, creamy, and comforting Ecuadorian potato stew, made vegan
Leave a Reply
You must be logged in to post a comment.
Dinner, Italian, Recipes | No Comments » on Butternut Squash and Sage Risotto