How to Cook Appetizing [Vegan] Butternut Squash Risotto

[Vegan] Butternut Squash Risotto. This sauce is super creamy, so you don't have to add any vegan cheese or plant milk. 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.

This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! Butternut squash makes the risotto extra special, adding a deep, rich sweetness highlighted by the warm smokiness of the sage. Sage and squash are a perfect flavor pairing, in fact, and there's just no way to go wrong with this one. You can cook [Vegan] Butternut Squash Risotto using 7 ingredients and 7 steps. Here is how you cook 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. You need 2 tablespoon of olive oil.
3. It's 1 of butternut squash, peeled and cut into a 1/2-inch dice.
4. You need 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. It's 1 tablespoon of chopped fresh sage or 1 tablespoon dried sage.
7. Prepare to taste of Salt and ground black pepper.

This vegan butternut squash risotto is a dairy free take on the classic dish, and given a Fall twist with roasted butternut squash. 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.

[Vegan] Butternut Squash Risotto step by step

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 bakes, make the risotto on the stovetop. Line a large, rimmed baking sheet with parchment paper for the butternut squash. This butternut squash risotto is also super nourishing and a weekend-fave dinner option. We love comforting food and whilst regular short gain rice can do the trick, risotto is just at another level. I guess the creamy texture and the overload of flavours is what makes a bowl of risotto so inviting.