Description
Vegan Butternut Squash Risotto is a creamy, comforting, and flavorful dish that’s perfect for chilly evenings or special occasions. The natural sweetness of roasted butternut squash pairs beautifully with the rich, velvety texture of risotto, making this dish a delicious and satisfying vegan alternative to traditional risotto. Infused with aromatic garlic, onions, and vegetable broth, this risotto is a nutrient-packed meal, full of vitamins and healthy fats. The addition of fresh herbs and a sprinkle of vegan Parmesan makes it even more delightful. This recipe is simple, gluten-free, and a crowd-pleaser for both vegans and non-vegans alike.
Step-by-Step Recipe
Ingredients:
- 1 small butternut squash (peeled, seeded, and diced)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking risotto)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth (warmed)
- 1/4 tsp ground nutmeg
- 1/2 cup coconut milk (or any non-dairy milk)
- 1/4 cup vegan Parmesan (optional)
- Fresh thyme or sage (chopped, for garnish)
Instructions:
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with 2 tbsp of olive oil, salt, and pepper.
- Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized. Set aside.
- Prepare the Risotto:
- In a large pan, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and cook for 4-5 minutes, until soft and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Cook the Risotto:
- Add the Arborio rice to the pan and stir for 1-2 minutes to lightly toast the rice.
- Pour in the dry white wine (if using) and stir until it’s mostly absorbed by the rice.
- Add the Broth:
- Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Wait until the liquid is almost absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- Combine the Squash and Finish the Risotto:
- Stir in the roasted butternut squash, coconut milk, and ground nutmeg. Continue to cook for 3-5 minutes, allowing the flavors to combine and the risotto to become creamy. Add salt and pepper to taste.
- Serve:
- Spoon the risotto onto plates or into bowls. Garnish with fresh thyme or sage and sprinkle with vegan Parmesan, if desired. Serve immediately and enjoy!
