Easiest Way to Make Perfect [Vegan] Butternut Squash Risotto

[Vegan] Butternut Squash Risotto. 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!

Please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network if you make this recipe. Vegan butternut squash risotto made with, vegetable broth and white wine. Kept vegan by using butternut puree to make it extremely creamy. You can have [Vegan] Butternut Squash Risotto using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of [Vegan] Butternut Squash Risotto

1. Prepare 1 cup of arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati).
2. You need 2 tablespoon of olive oil.
3. Prepare 1 of butternut squash, peeled and cut into a 1/2-inch dice.
4. Prepare 4-5 cups of hot vegetable stock (you could use water, but a stock is far more preferable for better flavour).
5. It's 1/2 cup of white wine.
6. Prepare 1 tablespoon of chopped fresh sage or 1 tablespoon dried sage.
7. You need to taste of Salt and ground black pepper.

Key ingredients for this vegan risotto. Besides, it's really worth the trouble for a reward as gorgeous as this Butternut Squash Risotto. 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.

[Vegan] Butternut Squash Risotto step by step

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..

This vegan butternut squash risotto is a dairy free take on the classic dish, and given a Fall twist with roasted butternut squash. While the squash bakes, make the risotto on the stovetop. 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.