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.
Vegan
Butternut Squash & Sage Risotto
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.
About this recipe
Method
15 min prep · 30 min cook
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.
Courses: Main Course
Reviews & comments
No comments yet.