Vegan Butternut Squash and Sage Risotto

Indulge in the creamy and aromatic flavors of our Vegan Butternut Squash and Sage Risotto. This delightful dish combines the sweet, earthy taste of roasted butternut squash with the fragrant notes of fresh sage, all brought together in a rich and creamy risotto. Perfect for a cozy dinner, this vegan risotto is both comforting and elegant.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup water
• 1 cup canned coconut milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• 1 tbsp vegan butter (optional)
• ½ cup dry white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Butternut Squash:

   • Preheat the oven to 400°F (200°C).
   • Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
   • Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

2. Prepare the Risotto:

   • In a large pot or skillet, heat the remaining 1 tbsp olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes.

3. Toast the Arborio Rice:

   • Stir in the Arborio rice, coating it with the oil and onion mixture.
   • Cook for 1-2 minutes until the rice is lightly toasted.

4. Add the Wine (Optional):

   • If using, pour in the dry white wine. Cook, stirring constantly, until the wine is mostly absorbed by the rice.

5. Cook the Risotto:

   • Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring frequently. Wait until most of the broth is absorbed before adding more.
   • Continue this process until the rice is creamy and cooked through, about 18-20 minutes. You may not need to use all the broth.

6. Incorporate Butternut Squash and Sage:

   • Stir in the roasted butternut squash, chopped sage, coconut milk, and nutritional yeast. Cook for an additional 2-3 minutes until everything is well combined and heated through.
   • Season with salt and pepper to taste.
   • Stir in vegan butter if desired, for added creaminess.

7. Serve:

   • Remove from heat and let the risotto sit for a minute or two to thicken slightly.
   • Serve the risotto in bowls, garnished with fresh parsley and extra sage.