Vegan Butternut Squash Risotto
This vegan butternut squash risotto is delicious, creamy, and super simple to make. It is packed full of cheesy and garlicky flavor and finished with a sweet butternut squash sauce. It's the perfect cozy, delicious recipe that makes for the perfect family meal!
- 2 cups butternut squash
- 1 cup arborio or sushi rice
- 1 white onion, finely diced
- 4 cups vegetable broth
- 2 tbsp vegan butter
- 1 garlic clove, minced
- 1/2 cup shredded vegan cheese
- salt and pepper to taste
Preheat your oven to 400 F and chop your butternut squash into cubes. Drizzle with some olive oil and bake for 20-30 minutes or until slightly browned.
While the butternut squash is roasting, add the butter into a saucepan and chop the onions into small, thin dices. Cook in the saucepan on medium heat and allow to soften and caramelize (for about 10-15 mins). In a separate pot, add the vegetable broth and bring to a boil.
Then add in the garlic to the onions and cook for another 2-3 minutes. This allows the flavors to really mix together. Then you'll want to add in your dry, uncooked rice to the pan. Mix with the garlic and onions for about 2 minutes. Then add in one cup of the vegetable broth.
Add the veggie broth one cup at a time, waiting for all of the liquid to be absorbed first by the rice before adding in more. Continue to cook the rice on medium heat until all of the broth is absorbed and the rice is fully cooked.
Once the butternut squash is done baking, add it into a blender with the vegan cheese and a little bit of vegetable broth. Blend until the mixture is smooth and creamy and then add it into the saucepan with the rice. Stir well and then cook for another 5 minutes.