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Vegan Roasted Butternut Squash Risotto with Fried Sage and Walnuts

Posted Oct 05 2010 12:00am

by krystina on October 5, 2010

in dinner,italian,vegan,vegetarian

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This is such a delicious, creamy risotto that you won’t miss the butter and cheese! It’s a perfect autumn meal.

Vegan roasted butternut squash risotto with fried sage and walnuts

Prep time: 10 minutes

Cook time: 1 hr 5 mins

Yields: 2 servings



1/2 cup arborio rice

1 heaping cup butternut squash, cubed

1/2 large yellow onion, finely chopped

2 cloves garlic, minced

1/2 T olive oil

1/2 T Earth Balance

2 cups vegetable broth

1/4 cup white wine

1 T torn sage leaves

2 T chopped walnuts

S&P, to taste


Fried sage:

10 whole sage leaves

Olive or canola oil



Preheat oven to 375 degrees.

Coat butternut squash cubes in olive oil, salt and pepper. Roast for 35-40 minutes or until tender. Set aside.

In a large pot, add olive oil and Earth Balance Saute and onions and garlic until translucent. Add arborio rice and coat with the fat, stirring constantly for 2-3 minutes or until slightly toasted.

Add the wine and sage, stirring until liquid is absorbed.

Ladle in 1/2 cup of broth and stir frequently until most of the liquid has absorbed. Continue adding broth, 1/2 cup at a time, until all the liquid has absorbed and rice is creamy and al dente, about 20-25 minutes.

During the last 5 minutes of cooking, add in squash and walnuts and stir to combine. Divide into bowls and top with fried sage.


To make fried sage:

Heat oil in a small skillet on medium high. Fry sage leaves for a minute, until crispy.

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