Vegan Butternut Squash Risotto

Butternut squash is a staple fall vegetable that is rich in nutrients like vitamin A and fiber. It's also delicious and perfect for using in hearty, warming dishes like risotto. This vegan butternut squash risotto is a creamy, comforting dish that is perfect for chilly evenings. It's easy to make and can be customized to include your favorite herbs and spices.

As a child, I was always a bit hesitant to try new foods. But when my mother introduced me to butternut squash, I was pleasantly surprised by how delicious it was. Now, I love incorporating it into my cooking and this vegan butternut squash risotto is one of my favorite ways to enjoy it.

Ingredients

• 1 medium butternut squash, peeled and diced into small cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 1/2 tsp dried thyme
• Salt and pepper, to taste

Cooking Instructions

1. Preheat your oven to 400°F. Spread the diced butternut squash on a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
2. In a large pot, heat the remaining olive oil and vegan butter over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and thyme and cook for another minute.
3. Add the Arborio rice to the pot and stir to coat with the onion mixture. Cook for 1-2 minutes, stirring frequently.
4. Add the white wine and stir until it has been absorbed by the rice.
5. Begin adding the vegetable broth to the pot, one ladleful at a time, stirring constantly. Wait for each ladleful to be absorbed before adding the next. This process should take about 20 minutes.
6. Once all the broth has been added and absorbed, stir in the roasted butternut squash. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Serving Suggestions

This vegan butternut squash risotto is perfect for a cozy dinner at home on a chilly evening. Pair it with a simple green salad or roasted vegetables for a well-rounded meal. It's also a great dish to serve at a fall potluck or Thanksgiving gathering.