Vegan Butternut Squash Risotto
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Side Dish, Main Course
Vegan Butternut Squash Risotto
Report
This vegan butternut squash risotto with asparagus is cheesy, savory, and perfectly comforting! It's perfect for a date night either as a side dish or a main course. You won't believe this meal is entirely dairy-free!
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Ingredients
- ½ large butternut squash
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1 large onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 ½ cups arborio rice
- 5 cups vegetable stock
- 1 tsp Turmeric
- 2 tbsp soy sauce or tamari
- 3 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- ½ cup vegan cheese
- 2 cups asparagus chopped
- 3 cups spinach leaves
- 1 lemon juice of
- ½ tsp black pepper or to taste
Instructions
- Cut off the top and bottom ½ inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds. Dice into bite-sized pieces - you will need around ½ a butternut squash, or 2 cups, for this recipe.
- Preheat the oven to 350 degrees F/180 degrees C and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with the olive oil. Bake in the preheated oven for 25-30 minutes, until tender and golden.
- Meanwhile, melt the vegan butter in a flat-bottomed pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.
- Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around ½ cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes.
- Once you have used up all the vegetable stock minus 1 cup, add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock. Continue stirring for another 5 minutes, until the asparagus is bright green.
- At the last minute, stir in the the spinach and lemon juice. Season to taste with black pepper and serve.
Equipments used:
Notes
- Tips for success
- Storage instructions
- This risotto best eaten straight away. However, you can keep it in the fridge for 3-4 days in an airtight container and reheat on the stove, adding more vegetable stock as you do so. I would not recommend freezing risotto, because this will cause the rice to develop a grainy texture.
- Make sure that the stock is warm before you start adding it in.
- Don't add too much vegetable stock at the same time, as the gradual stirring process is what allows the rice to break down and create a creamy texture.
- Keep stirring and don't walk away from the stove during the cooking process in order to achieve the best results.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
92g
(31%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
1891mg
(79%)
Potassium
919mg
(26%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
13490IU
(270%)
Vitamin C
47mg
(52%)
Calcium
124mg
(12%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1891mg | 79% |
| Potassium | 919mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 13490IU | 270% |
| Vitamin C | 47mg | 52% |
| Calcium | 124mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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