Viral Food

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, [vegan] butternut squash risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Butternut Squash Risotto is the perfect fall meal! This savory dish is gluten-free and vegan, yet it is so creamy, you will think that it must have dairy! 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 common allergies, so almost anyone can it!

[Vegan] Butternut Squash Risotto is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice 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 it.

The ingredients needed to make [Vegan] Butternut Squash Risotto:

1. Make ready 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
2. Take 2 tablespoon olive oil
3. Get 1 butternut squash, peeled and cut into a 1/2-inch dice
4. Get 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. Make ready 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Take to taste Salt and ground black pepper

Adding the stock: If you want a quicker method, you can add stock powder or a crumbled cube to the pan and then gradually pour small amounts of hot water from a boiled kettle. While the squash bakes, make the risotto on the stovetop. Warm up with this creamy, dairy-free winter risotto. This is comfort food at its best!

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.

Warm up with this creamy, dairy-free winter risotto. This is comfort food at its best! Vegan Roasted Butternut Squash Risotto is a warm and cozy fall meal that's so much fun to make. It's packed full of flavor and color, and is great for a crowd or a romantic dinner for two. Serve it as a main course or a side dish.

So that’s going to wrap this up for this special food [vegan] butternut squash risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!