[Vegan] Butternut Squash Risotto
[Vegan] Butternut Squash Risotto

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, [vegan] butternut squash risotto. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

[Vegan] Butternut Squash Risotto is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. [Vegan] Butternut Squash Risotto is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Vegan] Butternut Squash Risotto:
  1. Get 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  2. Prepare 2 tablespoon olive oil
  3. Get 1 butternut squash, peeled and cut into a 1/2-inch dice
  4. Make ready 4-5 cups hot vegetable stock (you could use water, but a stock is far more preferable for better flavour)
  5. Make ready 1/2 cup white wine
  6. Make ready 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
  7. Make ready to taste Salt and ground black pepper
Steps to make [Vegan] Butternut Squash Risotto:
  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.

So that is going to wrap this up with this special food [vegan] butternut squash risotto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!