Creamy Vegan Butternut Squash Risotto
Ingredients
The squash
-
2
lb
butternut squash, peeled and chopped into 2-inch cubes
-
4
cups
chopped squash
The base
-
4
tablespoons
olive oil, divided
-
6 ½
cups
vegetable stock, preferably homemade
-
2
tablespoons
light miso
-
1
large
shallot, fine dice
-
1
clove
garlic, minced
-
1
teaspoon
minced fresh thyme
-
1
teaspoon
minced fresh sage
-
1
teaspoon
smoked paprika
-
1 ½
cups
arborio rice
-
2-3
teaspoons
fresh lemon juice
-
to taste
sea salt and ground black pepper
-
to serve
vegan parmesan
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the squash with 2 tablespoons of olive oil, salt, and pepper, then roast until tender for about 25 minutes.
- Prepare the stock by heating it in a medium saucepan and keeping it warm.
- Dissolve the miso in a ladleful of warm stock and add it back to the saucepan.
- In a large pot, heat the remaining olive oil and sauté the shallots until soft.
- Add the garlic, thyme, sage, and smoked paprika, stirring for 30 seconds.
- Stir in the arborio rice to coat it in the oil and seasonings.
- Add 2 ladlefuls of warm stock and stir, allowing it to simmer.
- Continue adding stock in 2 ladleful increments, stirring frequently until the rice is creamy and tender, about 25-30 minutes.
- Once cooked, stir in lemon juice and the roasted squash, adjusting seasoning as needed.
- Serve hot with vegan parmesan sprinkled on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
500mg
Cholesterol
0mg
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