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
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.