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

Vegan Mushroom Barley 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. You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make!

[Vegan] Butternut Squash Risotto is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. [Vegan] Butternut Squash Risotto is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 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. Make ready 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. Get 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Get to taste Salt and ground black pepper

Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Place squash cubes into a steamer basket in a saucepan. It's the T-fal Test Kitchen LIVESTREAM! I'm using the T-fal Multicook & Grains to make a quick and easy vegan butternut squash risotto you don't have to.

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.

Quick and fancy, this Vegan Risotto with Roasted Butternut Squash is sure to impress! 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! Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too.

So that’s going to wrap it up with this special food [vegan] butternut squash risotto recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!