Vegan Roasted Butternut Squash Risotto
Author -Yields: 4 servings
Ingredients
- 2 1/2 tablespoons olive oil, divided
- 1 medium small butternut squash, peeled, seeded, and cut into 1/2-inch chunks (about 1 1/4 lb after preparation)
- 1 small white or yellow onion, chopped
- 2 small or 1 large shallot, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 teaspoon kosher salt, more to taste
- 3/4 cup white wine
- 5 cups low-sodium vegetable broth
- 1 tablespoon nutritional yeast
- freshly ground black pepper, to taste
- Optional: 1 tablespoon fresh sage, chopped
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment. Place the cut squash on the baking sheet. Drizzle it with 1 1/2 tablespoons olive oil and use your hands to coat the squash cubes with the oil. Transfer the baking sheet to the oven and roast for 30 minutes, or until the squash is lightly browning at the edges and tender. Remove the squash from the oven and set it aside for when the risotto has finished cooking.
- Meanwhile, pour the broth into a medium saucepan and bring it to a very low simmer. Continue to simmer it over low heat while you proceed with the recipe.
- Heat the remaining tablespoon oil over medium heat in a large, deep, straight-sided skillet. Add the onion and shallot. Cook, stirring frequently, for 4 minutes, or until the onion is clear and soft. Add the garlic. Cook for another minute, stirring constantly.
- Add the rice to the skillet and stir it together with the onion, shallot, and garlic. Then, pour in the white white wine. Reduce the heat to medium low. Allow the wine to come to a gentle simmer. Continue to stir the rice periodically until most of the wine has been absorbed or cooked off, about 3-4 minutes.
- Add about 3/4 cup of the hot broth to the skillet. Repeat the same process you used for the wine: allow the broth to come to a gentle simmer, all the while stirring the rice frequently. Continue until almost all liquid is absorbed. Then, add another 3/4 cup broth and repeat. Continue to add the broth by the 3/4-cupful, waiting for the broth to be mostly absorbed before you add more and stirring the whole time. When the rice is ready, it will be creamy and tender. You'll still have some broth in the pan: the risotto should have enough liquid that it'll run out onto a serving plate, but it shouldn't resemble rice soup. You'll probably use nearly all of the broth, but you may have a half cup (or so) leftover. The process should take about 35-40 minutes.
- When the rice is ready, fold in the roasted butternut squash. Then, stir in the nutritional yeast and sage. Taste and adjust the salt as needed, followed by freshly ground black pepper. If the risotto has gotten too thick, add another splash of hot broth to loosen it up. Serve immediately.