Hello, I am Joana. Today, I will show you a way to make [vegan] butternut squash risotto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

[Vegan] Butternut Squash Risotto Recipe

[Vegan] Butternut Squash Risotto is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. [Vegan] Butternut Squash Risotto is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have [vegan] butternut squash risotto using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Vegan] Butternut Squash Risotto:

1. Get 1 cup arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati)
2. Make ready 2 tablespoon olive oil
3. Take 1 butternut squash, peeled and cut into a 1/2-inch dice
4. Get 4-5 cups sausage vegetable stock (you could use water, but a stock is far more preferable for better flavour)
5. Make ready 1/2 cup
6. Get 1 tablespoon chopped fresh sage or 1 tablespoon dried sage
7. Get to taste Salt and ground black pepper

Instructions to make [Vegan] Butternut Squash Risotto:

1. Cashew Cheese made by blending together 1/4 cup cashews, 1 tsp nutritional yeast, 1/4 cup of water, and salt to taste (optional)
2. Heat the oil in a saucepan and add the butternut squash, a pinch of salt, and some ground black pepper.
3. Saute over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize.
4. Turn down the heat to medium. Add the rice and stir it with the squash until it begins to turn opaque, about 1 minute. Season again with salt and pepper.
5. Add the and cook, stirring, until the ’s almost evaporated.
6. Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It took me about 35 minutes. Don’t forget to season again with salt and pepper at the end. You might need more or less stock, and you basically want the rice to be tender yet slightly toothy, or al dente. In other words, you don’t want mushy ride. You also don’t want the rice to be dry and lumpy. It should be smooth and creamy.
7. Now add the cashew cheese, if you’re using it, and stir it in. Immediately add the sage and mix. Turn off the heat.

So that is going to wrap this up with this distinctive dish [vegan] butternut squash risotto recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.

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