[Vegan] Butternut Squash Risotto
[Vegan] Butternut Squash Risotto

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, [vegan] butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make! Please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network if you make this recipe. Besides, it's really worth the trouble for a reward as gorgeous as this Butternut Squash Risotto.

[Vegan] Butternut Squash Risotto is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. [Vegan] Butternut Squash Risotto is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Vegan] Butternut Squash Risotto:
  1. Get arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  2. Take olive oil
  3. Take butternut squash, peeled and cut into a 1/2-inch dice
  4. Take hot vegetable stock (you could use water, but a stock is far more preferable for better flavour)
  5. Make ready white wine
  6. Make ready chopped fresh sage or 1 tablespoon dried sage
  7. Make ready Salt and ground black pepper

This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! Vegan Roasted Butternut Squash Risotto is a warm and cozy fall meal that's so much fun to make. It's packed full of flavor and color, and is great for a crowd or a romantic dinner for two. Serve it as a main course or a side dish.

Instructions to make [Vegan] Butternut Squash Risotto:
  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.

Add the juice of the lemon and vegan cream and stir until combined. Toast the pine nuts in a dry pan on medium/high heat. Serve the risotto, top with the remaining squash, pine nuts and some vegan parmesan. Butternut squash and kale ensure that this creamy vegan risotto is packed full of both flavour and goodness. Gluten free, dairy free and vegan.

So that’s going to wrap it up with this exceptional food [vegan] butternut squash risotto recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!