Name: Vegan Risotto With Butternut Squash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 Tbsp. olive oil (divided); 1 small yellow onion (chopped); 4 garlic cloves (roughly chopped); 1 cup arborio rice; 2 cups butternut squash (cubed); 2-3 cups kale (chopped); 1/4 cup white wine; 4-5 cups vegetable stock; 1/2 tsp. sea salt; 1/4 tsp. white pepper; Handful pumpkin seeds

Spoon into a better-for-you vegan risotto that puts an autumnal spin on a classic Italian dish. Warm, velvety risotto meets the rich, nutty flavors of butternut squash in this must-make meal when temperatures drop. This recipe boasts wholesome, plant-based ingredients, yet it packs a powerful punch when it comes to flavor. Plus, it’s a lighter take on the traditional recipe, calling for vegetable broth instead of heavy cream. It’s an ideal dish for chilly days when you’re craving something comforting and hearty but don’t want to worry about a splurge.

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Vegan Risotto With Butternut Squash

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 361 kcal

Author Kyra Williams

Ingredients

3 Tbsp. olive oil divided
1 small yellow onion chopped
4 garlic cloves roughly chopped
1 cup arborio rice
2 cups butternut squash cubed
2-3 cups kale chopped
1/4 cup white wine
4-5 cups vegetable stock
1/2 tsp. sea salt
1/4 tsp. white pepper
Handful pumpkin seeds

Instructions

Preheat oven to 400 degrees F.
In bowl, toss squash with olive oil, salt and pepper.
Transfer squash to baking sheet; bake 25 minutes.
In large saucepan over medium heat, combine olive, garlic and onion. Cook until translucent.
Add rice and sauté 1 minute, stirring occasionally.
Add wine and cook until evaporated.
Reduce to low heat and add 1 cup of vegetable stock. Let simmer 25 minutes, stirring occasionally. Continue adding vegetable stock until broth has been absorbed by rice.
Stir in 3/4 of roasted butternut squash.