Easiest Way to Cook Yummy [Vegan] Butternut Squash Risotto

[Vegan] Butternut Squash Risotto. This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. You can bake it all in the oven!

Butternut squash makes the risotto extra special, adding a deep, rich sweetness highlighted by the warm smokiness of the sage. Vegan Butternut Squash Risotto is the perfect fall meal! This savory dish is gluten-free and vegan, yet it is so creamy, you will think that it must have dairy! You can have [Vegan] Butternut Squash Risotto using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of [Vegan] Butternut Squash Risotto

1. Prepare 1 cup of arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati).
2. Prepare 2 tablespoon of olive oil.
3. It's 1 of butternut squash, peeled and cut into a 1/2-inch dice.
4. It's 4-5 cups of hot vegetable stock (you could use water, but a stock is far more preferable for better flavour).
5. You need 1/2 cup of white wine.
6. You need 1 tablespoon of chopped fresh sage or 1 tablespoon dried sage.
7. Prepare to taste of Salt and ground black pepper.

This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! Everyone loves it, not just the vegans, and it is free of all. Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Butternut squash makes the risotto extra special, adding a deep, rich sweetness highlighted by the warm smokiness of the sage.

[Vegan] Butternut Squash Risotto instructions

1. Cashew Cheese made by blending together 1/4 cup cashews, 1 tsp nutritional yeast, 1/4 cup of water, and salt to taste (optional).
2. Heat the oil in a saucepan and add the butternut squash, a pinch of salt, and some ground black pepper..
3. Saute over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize..
4. Turn down the heat to medium. Add the rice and stir it with the squash until it begins to turn opaque, about 1 minute. Season again with salt and pepper..
5. Add the white wine and cook, stirring, until the wine’s almost evaporated..
6. Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It took me about 35 minutes. Don’t forget to season again with salt and pepper at the end. You might need more or less stock, and you basically want the rice to be tender yet slightly toothy, or al dente. In other words, you don’t want mushy ride. You also don’t want the rice to be dry and lumpy. It should be smooth and creamy..
7. Now add the cashew cheese, if you’re using it, and stir it in. Immediately add the sage and mix. Turn off the heat..

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Vegan Butternut Squash Risotto: One of my favorite foods to play around with is squash. And butternut squash in this amazing risotto bring the best flavors of Autumn to the table.

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