Vegan Risotto With Butternut Squash
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 361 kcal
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.
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In bowl, toss squash with olive oil, salt and pepper.
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Transfer squash to baking sheet; bake 25 minutes.
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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.
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Stir in 3/4 of roasted butternut squash.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Vegan Risotto With Butternut Squash
Amount Per Serving
Calories 361
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 1202mg50%
Potassium 464mg13%
Carbohydrates 56g19%
Fiber 5g20%
Sugar 5g6%
Protein 5g10%
Vitamin A 11289IU226%
Vitamin C 49mg59%
Calcium 134mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.