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.
Main Course
Butternut Squash Risotto
A creamy, comforting risotto enriched with the sweetness of butternut squash, the subtle onion-like flavor of leeks, and the freshness of spinach.
About this recipe
Method
10 min prep Β· 30 min cook
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
Courses: Dinner
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