Creamy Butternut Squash Risotto
Temps de préparation:
15 Minutes
Portions:
4 Servings
Temps de cuisson:
45 Minutes
Auteur·rice
À propos de la recette
Creamy, comforting, and full of autumn flavor, this Butternut Squash Risotto combines roasted squash with Arborio rice, garlic, herbs, and vegan Parmesan. The squash adds subtle sweetness and creates a naturally rich, velvety texture without heavy cream.
Ingrédients
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Risotto
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 white or yellow onion, finely diced
- 4 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine, optional
- 5–6 cups vegetable broth, kept warm
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- ½ cup vegan Parmesan, plus more for serving
- 1 tablespoon vegan butter, for finishing
- Salt and freshly ground black pepper, to taste
For Serving
- Fresh parsley or sage
- Vegan Parmesan
- Freshly ground black pepper
- Chili flakes, optional
- Extra-virgin olive oil, optional
Portions
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Préparation
Step 1
Preheat the oven to 400°F (200°C). Place the squash on a baking tray, drizzle with olive oil, and season with salt and black pepper. Roast for 25–30 minutes, until tender and caramelized.
Step 2
Reserve about one-third of the roasted squash for serving. Mash or blend the remaining squash until mostly smooth.
Step 3
Keep the vegetable broth warm in a saucepan over low heat.
Step 4
Heat the olive oil and vegan butter in a large pan over medium heat. Sauté the onion for 4–5 minutes, until soft. Add the garlic, thyme, sage, and oregano and cook for 1 minute.
Step 5
Add the Arborio rice and toast for 1–2 minutes. Add the optional white wine and stir until mostly absorbed.
Step 6
Add the warm broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Cook for 20–25 minutes, until creamy and tender with a slight bite.
Step 7
Stir in the mashed squash, adding more broth if needed. Fold in the vegan Parmesan and finishing butter, then season with salt and black pepper.
Step 8
Serve topped with the reserved roasted squash, fresh herbs, vegan Parmesan, black pepper, optional chili flakes, and optional extra-virgin olive oil.
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