Vegan Roasted Butternut Squash Risotto
Creamy vegan butternut squash risotto! Only 9 simple ingredients and cooks in less than 30 minutes. The perfect date night dinner.
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Servings: 6 Servings
Calories: 486kcal
Cost: $12
Equipment
- 1 stove
- 1 Oven
- 1 risotto pan
Ingredients
- 4 tablespoon olive oil divided
- 3 tablespoon vegan butter
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
- 42 ounce vegetable broth
- 2 leeks cleaned and chopped
- 1 ½ cups Arborio rice
- 1 cup dry white wine optional
- 1 tablespoon fresh sage minced
- 1 cup grated vegan parmesan cheese we like Violife brand
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper for easy clean-up.
- Put the cubed squash evenly spaced on the baking sheet and drizzle with 2 tablespoon of the olive oil. Add salt and pepper to taste and toss to evenly coat. Roast for 15 minutes then shake and roast another 15 minutes, or until the squash in caramelized on the edges. Keep warm until the risotto is done.
- In a risotto pan or a large heavy straight sided skillet, heat the remaining 2 tablespoon of olive oil and 3 tablespoon of vegan butter on medium heat until the butter is completely melted and beginning to bubble.
- Add the leek to the pan and stir to coat. Cook for approximately 5 minutes or until it softens. Stir often.
- Add the 1 ½ cups of arborio rice and stir to coat with the oil. Cook for two minutes to toast the rice, stir often.
- Reduce the heat to low and add the 1 cup of wine or 1 cup of broth if you don't drink wine. Stir constantly until the wine is completely absorbed into the rice.
- Add a 1 cup of vegetable broth and stir continuously (this prevents the rice from sticking to the pan) until the rice absorbs the broth. Continue adding a cup of broth, let the rice absorb it while stirring frequently, then add another cup of broth, until the rice is tender and creamy. Approximately 25 to 30 minutes.
- Add the roasted squash, 1 tablespoon minced sage, 1 cup grated vegan parm, and salt and pepper to taste to the risotto and stir to combine.
- Serve hot.
Notes
RECIPE NOTES
Do I have to use Arborio rice?
You can use any short grain rice, but if you want the creamiest risotto, yes.
Can I omit the butter and oil?
The oil and butter add depth of flavor, and help the rice cook faster. If you don't cook with oil or butter, use water or vegetable broth to cook the leeks.
Does risotto have to have cheese?
The rice has a high starch content so it's creamy on its own, but adding vegan parm makes it richer, creamier, and more flavorful.
How do I make risotto less crunchy?
Keeping adding broth or water and stir frequently to avoid scorching on the bottom of the pan.
What kind of pan should I use to make risotto?
Use a heavy wide pan with straight sides so the rice has room and cooks in a reasonable amount of time.
Can I make it a day ahead?
Yes. You can make it up to 3 days ahead. Store covered in the refrigerator and reheat on low heat, stirring frequently. Add a ¼ cup of water or broth if it seems too thick.
Can I freeze it?
Yes. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and heat in a pan on low heat. Add ¼ cup water or broth if it seems too thick. Stir frequently
NUTRITION DISCLAIMER Nutrition
Serving: 1cup | Calories: 486kcal | Carbohydrates: 63g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 1120mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14602IU | Vitamin C: 30mg | Calcium: 285mg | Iron: 4mg
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