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Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, [vegan] butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

[Vegan] Butternut Squash Risotto is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. [Vegan] Butternut Squash Risotto is something which I have loved my whole life.

If you are after a recipe to impress someone or maybe you just want to treat yourself to an incredibly delicious meal, look Risotto is just the beginning of this delicious meal. You can add all sorts of ingredients and really get creative here. Vegan Butternut Squash Risotto is the perfect fall meal!

To get started with this particular recipe, we must prepare a few components. You can have [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you cook 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. Make ready 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. Prepare 1/2 cup white wine
6. Take 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Prepare to taste Salt and ground black pepper

You can bake it all in the oven! Place squash cubes into a steamer basket in a saucepan. Vegan Mushroom Barley Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Quick and fancy, this Vegan Risotto with Roasted Butternut Squash is sure to impress!

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.

Often risotto calls for butter and cheese, but my vegan version doesn't have a trace of dairy, and it's just as comforting and delicious! Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Butternut squash makes the risotto extra special, adding a deep, rich sweetness highlighted by the warm smokiness of the sage. Vegan risotto with butternut squash, spinach and mushrooms made in the Dutch oven. What do you like to make for date night?

So that is going to wrap this up for this special food [vegan] butternut squash risotto recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!