Vegan Butternut Squash Risotto (No Cheese)
This extremely creamy vegan butternut squash risotto is loaded with veggies, healthier than your regular risotto and made without butter or cream.
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Servings: 2
Ingredients
- 1 medium (900 g) butternut squash
- 3 ½ cup (850 ml) high-quality vegetable broth
- 1 yellow onion
- 2-3 tablespoons olive oil
- 1 ½ cup (300 g) Arborio rice or another short-grain risotto rice
- ½ cup (120 ml) white wine I use Cabernet Blanc
- 1 pinch of salt and pepper
Instructions
- Oven: Preheat the oven to 400°F (200°C).
Roast the butternut squash: Cut the butternut squash in half and remove the seeds with a spoon. Place one butternut squash half cut-side down on a parchment-lined baking sheet. Bake for 40 minutes until soft.
Sauté the butternut dice: Peel the other of the butternut half. Cut it lengthwise into slices, then into very small dice. Sauté in a large pan with olive oil over low-medium heat for 20 minutes until golden.
Make the butternut squash broth: Scoop out the butternut squash flesh with a spoon. Add it to a large pot with the vegetable broth and blend with an immersion blender (or use a high-speed blender). Bring the broth to a low simmer and keep it over low heat while you make the risotto.
Onion: Peel and dice the onion. Heat a large pot or Dutch oven with a generous amount of olive oil. When hot, sauté the onion until translucent.
Rice & wine: Add in the risotto rice and sauté it in the oil for 2 minutes. Every kernel should be coated in oil. Deglaze with the white wine. Stir until the wine has been absorbed.
Cook the risotto: Add a ladle of butternut squash broth and stir every 30 seconds to prevent the rice from sticking to the pan. When the broth has been absorbed, add another ladle. Repeat until the rice is cooked al dente (still firm to the bite). You may have some vegetable broth left.
Season with salt and pepper as needed. Serve with the butternut squash dice.
Nutrition
Calories: 921kcal | Carbohydrates: 175g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Fiber: 13g | Sugar: 15g
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