-
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
- 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:
- 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.
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