Hello, I am Elise. Today, we’re going to make [vegan] butternut squash risotto recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

[Vegan] Butternut Squash Risotto Recipe

[Vegan] Butternut Squash Risotto is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. [Vegan] Butternut Squash Risotto is something that I have loved my entire life.

To begin with this particular 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 cook it.

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

1. Make ready 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. Get 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
6. Make ready 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Take to taste Salt and ground black pepper

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 and cook, stirring, until the ’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.

So that’s going to wrap this up for this exceptional dish [vegan] butternut squash risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!

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