Introduction

A creamy, comforting plant-based risotto that celebrates autumn flavors. This dish combines sweet roasted butternut squash with aromatic sage for a satisfying meal.

Why You’ll Love This Recipe

This risotto is naturally creamy without dairy, making it both vegan and delicious. The roasted squash adds sweetness that balances the savory broth perfectly.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup dry white wine
• 8 fresh sage leaves, chopped
• 1/2 cup nutritional yeast
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F. Toss cubed squash with 1 teaspoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic and sage, cooking for 1 minute until fragrant.
4. Stir in Arborio rice, coating with oil. Cook for 2 minutes.
5. Pour in white wine, stirring until absorbed.
6. Add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.
7. Continue adding broth and stirring for about 20 minutes until rice is creamy and tender.
8. Fold in roasted squash and nutritional yeast. Season with salt and pepper.
9. Let rest for 5 minutes before serving.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve with a side salad or steamed greens. Garnish with extra sage leaves.

Recipe Variations

Try adding toasted pine nuts or substitute pumpkin for butternut squash.

Chef’s Tips

Keep broth warm for best results. Stir constantly for creamy texture.

Recipe Details

Prep Time: 10 minutes

Cook Time: 30 minutes