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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, [vegan] butternut squash risotto. One of my favorites. For mine, 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 foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. [Vegan] Butternut Squash Risotto is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have [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. Take 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
  2. Get 2 tablespoon olive oil
  3. Prepare 1 butternut squash, peeled and cut into a 1/2-inch dice
  4. Take 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 for this exceptional food [vegan] butternut squash risotto recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!