-
10
minPrep Time -
30
minCook Time -
40
minReady in -
4
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:–
- Seasons:All
- Cuisines:Italian
- Courses:Dinner
Recipe Description
A creamy, comforting risotto enriched with the sweetness of butternut squash, the subtle onion-like flavor of leeks, and the freshness of spinach. This dish is a perfect blend of flavors and textures, making it an ideal vegan main course for a cozy night in.
Ingredients
- 1 leek (thinly sliced)
- 2 cups cubed butternut squash
- 1 cup arborio rice
- 4 cups vegetable broth (warm)
- 2 cups baby spinach
- salt and pepper to taste
- Nutritional yeast (Optional) for the cheesy flavor
Steps:
- Heat olive oil in large pan over medium heat
- Add leeks and sute until soft
- Add butternut squash and arborio rice, stirring to coat with oil
- Gradually add vegetable broth, one cup at a time, stirring frequently until liquid is absorbed before adding more.
- Once the rice and squash are tender and the risotto is creamy, fold the spinach until wilted
- Season with salt and pepper.
- Sprinkle with nutritional yeast if desired
- Serve
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