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Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, [vegan] butternut squash risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. You can bake it all in the oven!

[Vegan] Butternut Squash Risotto is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. [Vegan] Butternut Squash Risotto is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you can achieve that.

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

1. Prepare 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. Take 1 butternut squash, peeled and cut into a 1/2-inch dice
4. Prepare 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. Prepare 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Take 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. Vegan risotto with butternut squash, spinach and mushrooms made in the Dutch oven. What do you like to make for date night?

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.

I like recipes where I do very. 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! 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.

So that is going to wrap it up for this exceptional food [vegan] butternut squash risotto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!