Vegan Butternut Squash Risotto
This creamy vegan butternut squash risotto recipe is a great fall comfort dish - made with deliciously roasted butternut squash!
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Servings :
Calories : 353kcal
Ingredients
Butternut Squash Puree
- 1 lb (500 g) butternut squash cut into cubes
- 1 tbsp olive oil or vegetable oil
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup (60 ml) water
Risotto
- 1 tbsp olive oil
- 1 small onion or shallot, minced
- 1 clove garlic minced
- 1 ½ cup (300 g) risotto rice
- 1 cup (240 ml) white wine
- 3 ⅛ cups (750 ml) vegetable broth hot
- 2 tbsp dairy-free butter or olive oil
Instructions
Butternut Squash Puree
- Preheat oven to 395°F (200°C).
- Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Place them together with the oil, thyme, nutmeg, salt, and pepper on a with parchment paper lined baking tray and toss well.
- Roast in preheated oven for 30 minutes, turning every 10 minutes.
- Place it with ¼ cup of water in a high-speed blender and blend until creamy.
Risotto
- Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and wait until fully absorbed. Season with a good pinch of salt and pepper.
- Add one cup of hot vegetable broth and let it simmer on medium heat until fully absorbed, stirring occasionally. Repeat until you have used up all vegetable broth (20-25min) – always wait until the vegetable broth has been fully absorbed before adding more.
- Stir the butternut squash puree and dairy-free butter. Season with salt and pepper to taste.
- Take it from the heat, close the lid, and let it sit for 2-5 minutes before serving.
Notes
- Timing: When the butternut squash is in the oven, wait for about 10 minutes, then start to cook the risotto. Feel free to make the puree ahead of time.
- Cheese: Sere with dairy-free cheese or Parmesan cheese (vegetarian).
- Keeps fresh for 3-4 days if stored in an airtight container in the refrigerator.
Nutrition
Calories: 353kcal | Carbohydrates: 75g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 786mg | Potassium: 384mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19863IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 5mg