Butternut squash is a great source of minerals and vitamins. It’s rich in Vitamin C and A which are just perfect for the colder months. You can create beautiful recipes and also cakes with the butternut squash and this specific risotto is so creamy without even using cream or cheese. It’s a beautiful recipe, I have learned in a workshop, I have attended in October. This lovely workshop was hosted by lovely Elisa. This recipe will feed between 2-4 people.
Vegan Butternut Squash Risotto
View English Recipe
- 1 small white onion (finely chopped)
- 1/2 butternut squash (chopped into small cubes)
- 1/2 cup of frozen peas (optional)
- 2 cloves of garlic
- 1 L veggie stock
- 1 tsp brown miso paste
- 1.5 cup risotto rice
- 3-4 tsp nutritional yeast
- 1.5 tsp of olive oil
- salt & pepper
- For the crispy sage:
- A small handful of sage leaves
- A bit of olive oil for frying
Place the finely diced onion in a pan with 1 tbsp of olive oil. Saute the onion on medium heat until it starts to soften and becomes translucent. Add in the crushed garlic, cook for another minute and keep stirring to prevent from burning.
Add the chopped butternut squash, frozen peas (if you are using), and the rice. Add in the miso paste and stir it all nicely together.
Then add 0.5 L of the veggie stock until the rice is covered and place the lid on the pan. Keep stirring the risotto from time to time and feel free to add more of the veggie stock if needed.
The rice needs to absorb the liquid and when it’s cooked it will be quite creamy. Then add the seasoning a bit of salt, pepper and then add 4 tbsps of natural yeast for an even creamier texture.
Then fry your sage leaves on a bit of olive oil until it’s crispy and then add it on the top of your risotto with a slight drizzle of olive oil.