Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 35 mins

Ingredients

▢ 1/2 large butternut squash

▢ 2 tbsp olive oil

▢ 1 large onion, diced

▢ 2 cloves garlic, minced

▢ 1 tsp cumin

▢ 1 tsp garlic powder

▢ 1 1/2 cups Arborio rice

▢ 5 cups vegetable stock

▢ 2 cups asparagus, chopped

▢ 3 tbsp nutritional yeast

▢ 2 tbsp tamari

▢ 2 tbsp apple cider vinegar

▢ 1/2 cup vegan cheese

▢ 1 lemon, juice of

▢ 1 tsp turmeric

▢ 3 cups spinach leaves

Instructions

1Cut off the top and bottom 1/2 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 1/2 a butternut squash, or 2 cups, for this recipe.

2Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with 1 tbsp olive oil. Bake in the preheated oven for 25 minutes, until tender and golden.

3Meanwhile, heat the rest of the olive oil in a wide, flat-bottomed pan. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.

4Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around 1/2 cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes,

5Once you have used up all the vegetable stock minus 1 cup, add the asparagus, baked butternut squash, nutritional yeast, tamari, apple cider vinegar, vegan cheese, lemon juice, and the rest of the vegetable stock. Continue stirring for another 5 minutes, until the asparagus is bright green.

6At the last minute, stir in the the turmeric and spinach, stirring until the spinach wilts.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑