Vegan Butternut Squash Risotto
You must try
this vegan butternut squash risotto, it is absolutely amazing, super healthy
and really easy to prepare!
Ingredients
- 2 cups Arborio rice
- 2 stalks green onions
- 2 tbsp olive oil
- 1 tbsp poultry seasoning or sage
- 4 cloves garlic minced
- ½ cup dry white wine or ½ cup additional broth or water
- 1 medium butternut squash (about 3-4 cups cubed)
- 6 cups Not Chick’n broth or any other vegan broth of choice
- 2 tbsp vegan butter or vegan margarine or olive oil
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/8 tsp turmeric (optional for color)
Instructions
First, wash
the squash and place it in the oven at 300 F for about 30 minutes until it
becomes slightly soft.
Then, take
it out and let it cool until you can hold it. Then peel and cut the squash into
cubes.
Place the
cubes on a cookie sheet and sprinkle with olive oil, salt and pepper.
Cook the
cubes at 375 ° F for an additional 30 minutes, turning them with a spatula
every 10 minutes until they are slightly crispy on the outside.
Prepare 6
cups of broth by pouring 6 cups of water into a saucepan with 3 cubes of Not
chick’n broth and add a tablespoon of poultry seasoning to the broth. Heat and
stir until the broth cubes are dissolved.
While the
cubed squash is cooking, melt the vegan margarine over low heat in a large
saucepan.
Add the
chopped garlic and thinly slice the green onions and heat for about 3 minutes
in the margarine.
Pour 2 cups
of Arborio rice (dry not washed) and coat the rice with butter and garlic. It
will become slightly translucent.
Add wine (or
½ cup broth), stirring until absorbed.
Add the
remaining 6 cups of the broth mixture about ½ cup or 1 full ladle at a time.
Stir slowly
and constantly add more each time the liquid is absorbed.
When all the
broth has been used. Add the roasted squash to the rice and stir gently until
smooth.
Serve
immediately.
Sprinkle
with vegan parmesan if desired.
Happy
Cooking Time.
