Vegan Butternut Squash Risotto Recipes
VEGAN BUTTERNUT SQUASH RISOTTO
Make and share this Vegan Butternut Squash Risotto recipe from Food.com.
Provided by Ex-Pat Mama
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
- Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
- Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
- Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
- Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.
Nutrition Facts : Calories 271.4, Fat 7.1, SaturatedFat 1, Sodium 600.5, Carbohydrate 46.5, Fiber 2.8, Sugar 1.6, Protein 3.9
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- Preheat the oven to 200°C (390°F). When preparing the butternut squash, it's up to you if you want to peel the skin or not. I always leave it on since it'll soften in the oven and is perfectly edible. Give the squash a quick rinse, cut in half, remove the tough parts of the stem and bottom end, scoop out the seeds with a spoon, then chop into 1-inch cubes. (You can roast the seeds as a garnish or snack).
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