Ingredients:
- 1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth (approximately)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh sage leaves, chopped
- 1/2 cup nutritional yeast (for a cheesy flavor, optional)
- Salt and black pepper to taste
- Vegan parmesan cheese (optional, for garnish)
Instructions:
1. Roast the Butternut Squash:
a. Preheat your oven to 400°F (200°C).
b. In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil and season with salt and black pepper.
c. Spread the squash evenly on a baking sheet and roast for about 25-30 minutes, or until it’s tender and slightly caramelized. Set aside.
2. Prepare the Risotto:
a. In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
b. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
c. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
d. Add the Arborio rice to the skillet and stir well to coat it with the oil and onions. Toast the rice for about 2 minutes, stirring constantly.
e. If using, pour in the dry white wine and stir until it’s mostly absorbed by the rice.
3. Cook the Risotto:
a. Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding more.
b. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
4. Add the Butternut Squash and Sage:
a. Gently fold in the roasted butternut squash cubes and chopped sage leaves into the creamy risotto.
b. Stir in the nutritional yeast for added flavor (or vegan parmesan cheese, if preferred).
5. Season and Serve:
a. Season the risotto with additional salt and black pepper to taste.
b. Serve the Roasted Butternut Squash and Sage Risotto hot, garnished with extra sage leaves and vegan parmesan cheese if desired.
This plant-based fall-inspired dish combines the earthy sweetness of butternut squash with the aromatic richness of sage to create a comforting and flavorful meal that’s perfect for the season. Enjoy!