Creamy and Comforting Vegan Butternut Squash Risotto Recipe

 

Introduction:

If you're looking for a delicious and satisfying vegan dish that will warm your heart and soul, this Vegan Butternut Squash Risotto is the perfect choice. Creamy, flavorful, and packed with wholesome ingredients, this comforting risotto is sure to become a favorite in your kitchen. Butternut squash adds a delightful sweetness and creaminess to the dish, while the Arborio rice creates that classic velvety texture that makes risotto so indulgent. Let's dive into the recipe and create a delightful vegan meal that will impress your family and friends.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced into small cubes
• 2 tablespoons olive oil, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional)
• 4-5 cups vegetable broth, warmed
• 1 teaspoon dried thyme
• ½ teaspoon ground nutmeg
• ½ cup coconut milk (canned, full-fat)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast the squash in the preheated oven for about 20-25 minutes or until tender and slightly caramelized. Set aside.

Step 2: Sauté the Onion and Garlic

In a large, deep skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and continue cooking for another minute until fragrant.

Step 3: Toast the Arborio Rice

Add the Arborio rice to the skillet and stir well to coat it with the oil and onion mixture. Toast the rice for about 2 minutes, stirring constantly, until it becomes slightly translucent.

Step 4: Deglaze with White Wine (Optional)

For an extra layer of flavor, pour in the dry white wine and stir until the liquid is mostly absorbed by the rice.

Step 5: Cook the Risotto

Now it's time to start adding the vegetable broth. Begin by adding a ladleful (about ½ cup) of warm vegetable broth to the rice. Stir continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take approximately 20-25 minutes, and the rice should be creamy and tender when done.

Step 6: Incorporate the Butternut Squash

Once the risotto reaches the desired creamy consistency, gently fold in the roasted butternut squash cubes, dried thyme, and ground nutmeg. The squash will add a wonderful sweetness and color to the risotto.

Step 7: Add Creaminess

To make the risotto even creamier, pour in the coconut milk and stir until well combined. The coconut milk will also add a subtle richness to the dish.

Step 8: Season and Garnish

Taste the risotto and season with salt and pepper according to your preference. Serve the Vegan Butternut Squash Risotto hot, garnished with fresh chopped parsley for a burst of color and flavor.

Conclusion:

This Vegan Butternut Squash Risotto is a delightful plant-based dish that brings together the warmth of roasted butternut squash and the creamy goodness of Arborio rice. It's perfect for any occasion, from weeknight dinners to special gatherings. Your taste buds will thank you for this comforting and flavorful vegan risotto. Enjoy its creamy goodness and share the love with your loved ones!