Butternut Squash Risotto (Vegan)

ONE GREEN PLANET(2)
DiBlasi: "This is a quite tasty. I prefer it without the ca…" Read More
7Ingredients
45Minutes

Ingredients

US|METRIC
  • 1 cup arborio (or other medium-grained rice, you need a starchy rice for risotto, unlike the long-grained basmati)
  • 2 teaspoons olive oil
  • 1 butternut squash (peeled and cut into a 1/2-inch dice, mine yielded 4 cups of diced squash)
  • 5 cups vegetable stock (you could use water, but a stock is far more preferable for better flavor)
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh sage (or 1 tsp dried sage)
  • salt and ground black pepper (to taste)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Reviews(2)

    DiBlasi 4 months ago
    This is a quite tasty. I prefer it without the cashew butter and also without the sage, actually. The texture is great. This is a much better way to cook squash than the usual recipes. I recommend you try this.
    Carly Bevis 2 years ago
    This recipe is great! Takes a lot of your close attention though. I wish I knew how to get my cashew sauce creamy and not chunky.

    PlanShop