Vegan Roasted Butternut Squash Risotto Recipe

Embrace the flavors of fall with this Vegan Roasted Butternut Squash Risotto, a creamy and comforting dish that showcases the sweetness of butternut squash in a rich, savory context. This recipe is designed to serve two, making it perfect for a cozy dinner at home, but can easily be adjusted for solo meals or a gathering of four. Let's dive into creating this heartwarming dish that not only satisfies your taste buds but also adheres to a vegan lifestyle.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1 teaspoon fresh thyme leaves
• 1/4 cup nutritional yeast (for a cheesy flavor)
• For garnish: Fresh sage leaves, lightly fried in olive oil

Instructions

Roasting the Butternut Squash

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed butternut squash with 1 tablespoon olive oil, season with salt and pepper, and spread on a baking sheet.
3. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.

Preparing the Risotto

1. Heat 2 tablespoons olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the Arborio rice, coating well with the oil and onion mixture, and cook for 1-2 minutes until the edges become slightly translucent.
3. If using, pour in the dry white wine and stir until fully absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Fold in the roasted butternut squash, fresh thyme leaves, and nutritional yeast, gently combining all the ingredients. Season with salt and pepper to taste.

Serving

1. Divide the risotto between two bowls.
2. Garnish with fried sage leaves for an aromatic touch.
3. Serve immediately, offering a harmonious blend of flavors and textures.

Tips

• For a smoother texture: Puree a portion of the roasted butternut squash with a bit of broth before adding it to the risotto.
• To serve one or four people: Simply halve or double the ingredients. The cooking process remains the same.

Nutritional Information (estimated per serving)

• Calories: 550
• Protein: 12g
• Fiber: 8g
• Fat: 20g

Q&A

Q: Can I use another type of rice for Vegan Roasted Butternut Squash Risotto? A: Arborio rice is preferred for its creamy texture, but short-grain brown rice can be a whole-grain alternative (note: cooking times may vary).

Q: Is there a substitute for nutritional yeast? A: For a vegan recipe, nutritional yeast is best for a cheesy flavor. However, if not strictly vegan, grated Parmesan can be used for non-vegan variations.

Q: How can I make this risotto creamier? A: Stirring frequently and adding broth gradually are key. For extra creaminess, you can blend some of the roasted squash with broth and stir it into the risotto.

Summary

This Vegan Roasted Butternut Squash Risotto is a delightful journey into vegan gourmet cooking, bringing together the sweet, nutty flavors of butternut squash with the creamy, comforting texture of risotto. Perfect for a special dinner for two or adapted for more, it's a versatile dish that impresses with its depth of flavor and nutritional profile. Dive into this recipe and enjoy the best of autumn's bounty in a bowl. Happy cooking!