Delish 52

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, [vegan] butternut squash risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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. This butternut squash risotto recipe tastes incredible!

[Vegan] Butternut Squash Risotto is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. [Vegan] Butternut Squash Risotto is something that I have loved my whole life.

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

This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! Everyone loves it, not just the vegans, and it is free of all. 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!

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.

Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Vegan Butternut Squash Risotto: One of my favorite foods to play around with is squash. And butternut squash in this amazing risotto bring the best flavors of Autumn to the table. This is a wonderful warm fall dish and is sure to impress. Reviews for: Photos of Butternut Squash Risotto.

So that’s going to wrap it up with this exceptional food [vegan] butternut squash risotto recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!