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Butternut Squash Risotto

  1. Home
  2. Butternut Squash Risotto
  • 10
    min
    Prep Time
  • 30
    min
    Cook Time
  • 40
    min
    Ready in
  • 4
    per
    Yield
  • 320
    cal
    Calories
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    Butternut Squash Risotto

    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:

    1. Heat olive oil in large pan over medium heat
    2. Add leeks and sute until soft
    3. Add butternut squash and arborio rice, stirring to coat with oil
    4. Gradually add vegetable broth, one cup at a time, stirring frequently until liquid is absorbed before adding more.
    5. Once the rice and squash are tender and the risotto is creamy, fold the spinach until wilted
    6. Season with salt and pepper.
    7. Sprinkle with nutritional yeast if desired
    8. Serve

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    Vegor “The scientist”

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