Vegan Butternut Squash and Sage Risotto
A creamy, plant-based risotto packed with roasted butternut squash, fragrant sage, and perfectly cooked arborio rice.
Ingredients
- 1 small butternut squash peeled and cubed (about 2 cups)
- 2 tbsp olive oil liquid gold
- 1 small onion diced (flavor foundation)
- 3 cloves garlic minced (a non-negotiable)
- 1 ½ cups arborio rice risotto essential
- ½ cup dry white wine for depth and chef’s sip
- 4 cups vegetable broth warm (added gradually)
- 1 tsp fresh sage chopped (aromatic magic)
- ½ tsp salt adjust to taste
- ¼ tsp black pepper a little kick
- ¼ cup nutritional yeast for cheesy vibes
- 1 tbsp vegan butter optional, but highly recommended
- Toasted pumpkin seeds for garnish, because fancy
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss squash with 1 tbsp olive oil, salt, and pepper and roast for 25 minutes.
- Heat remaining oil in a skillet over medium heat and sauté onion and garlic for 2 minutes.
- Add arborio rice and stir for 1 minute until slightly toasted.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly.
- Continue adding broth slowly until rice is creamy and tender (about 20 minutes).
- Stir in roasted squash, sage, nutritional yeast, and vegan butter until well combined.
- Adjust seasoning, then serve with toasted pumpkin seeds on top.
- Enjoy immediately and pretend you’re dining in Italy.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Folate: 20%
- Iron: 15%
- Potassium: 18%
- Magnesium: 12%
Additional Notes & Tips
- Swap white wine for extra broth if avoiding alcohol.
- Use coconut milk for added creaminess.
- Add mushrooms for an earthy twist.
- Leftovers? Risotto cakes the next day!
- Sage too strong? Try thyme for a milder herb.