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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, [vegan] butternut squash risotto. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

[Vegan] Butternut Squash Risotto is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. [Vegan] Butternut Squash Risotto is something that I have loved my whole life.

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

The ingredients needed to make [Vegan] Butternut Squash Risotto:
  1. Take 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  2. Take 2 tablespoon olive oil
  3. Make ready 1 butternut squash, peeled and cut into a 1/2-inch dice
  4. Prepare 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. Take 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
  7. Take to taste Salt and ground black pepper
Instructions 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’s going to wrap it up for this special food [vegan] butternut squash risotto recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!