-
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 tbsp olive oil
- 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
Similar recipes that you might like:
PICKED
Vegan Sukiyaki
A comforting and savory hot pot dish with a delicious variety of vegetables and tofu, simmered in a sweet and savory broth
PICKED
Crystal Dumplings
These vegan Crystal Dumplings are beautifully translucent and filled with a flavorful mix of vegetables and tofu, making them a perfect
PICKED
Vegan Mushroom and Ale Pie
A rich and hearty pie filled with savory mushrooms and robust ale, encased in a flaky vegan crust
Dinner, Italian, Recipes | No Comments » on Butternut Squash Risotto