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Valentine's Day Dinner-In Pt 7: Vegan Butternut Squash Risotto


  • 1 small butternut squash, peeled, seeded, and diced into small cubes

  • 1 1/2 cups Arborio rice

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable broth, kept warm

  • 1 cup dry white wine

  • 1/2 cup nutritional yeast (for cheesy flavor)

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon dried sage

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • 1 tablespoon vegan butter (optional)

  • Fresh parsley, chopped, for garnish


1. Roast Butternut Squash:

  • Preheat your oven to 400°F (200°C).

  • Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer.

  • Roast in the preheated oven for about 25-30 minutes or until the squash is tender and lightly caramelized. Set aside.

2. Sauté Onions and Garlic:

  • In a large, deep skillet or pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.

  • Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.

3. Toast Arborio Rice:

  • Add Arborio rice to the skillet and stir to coat the rice with the onion and garlic mixture. Toast the rice for 2-3 minutes until the edges become translucent.

4. Deglaze with Wine:

  • Pour in the dry white wine to deglaze the pan, stirring constantly until most of the liquid has been absorbed by the rice.

5. Add Warm Vegetable Broth:

  • Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir continuously and allow the liquid to be absorbed before adding the next ladle.

  • Continue this process until the rice is cooked to al dente, which usually takes about 18-20 minutes.

6. Fold in Butternut Squash:

  • When the risotto is almost cooked, fold in the roasted butternut squash, nutritional yeast, ground nutmeg, and dried sage. Stir gently to combine.

7. Adjust Seasoning:

  • Season the risotto with salt and black pepper to taste. If desired, add vegan butter for extra richness.

8. Finish and Garnish:

  • Once the risotto reaches a creamy consistency and the rice is cooked to perfection, remove it from heat.

  • Garnish the Vegan Butternut Squash Risotto with fresh chopped parsley.

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