Dairy-Free & Egg-Free Butternut Squash Risotto with Sage

Ingredients

• 1 medium Butternut squash
• 3 tbsp Olive oil
• 1 Onion
• 1 1/2 cups Arborio rice
• 1/2 cup Dry white wine (optional)
• 6 cups Vegetable broth
• 1/4 cup Fresh sage leaves
• 2 tbsp Nutritional yeast
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel, remove the seeds, and cut the 1 medium butternut squash into 1-inch cubes. Toss the squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the seasoned squash in a single layer on a baking sheet and roast for 25 to 30 minutes, or until the squash is tender when pierced with a fork and has lightly browned edges.
2. 2While the butternut squash is roasting, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 1 onion, which has been finely chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 1 1/2 cups of Arborio rice to the pot with the softened onion. Cook, stirring constantly, for 2 to 3 minutes until the edges of the rice grains look slightly translucent.
4. 4If you are using the 1/2 cup of dry white wine, pour it into the pot. Cook, stirring constantly, until the wine has been completely absorbed by the rice, about 1 minute.
5. 5Begin adding the 6 cups of vegetable broth, one cup at a time. Stir the rice constantly, waiting until each cup of broth is almost completely absorbed before adding the next. Continue this process for about 20 to 25 minutes, or until the rice is creamy and cooked through but still has a slight bite (al dente).
6. 6Once the rice is creamy and al dente, stir in the roasted butternut squash, the 1/4 cup of fresh sage leaves (chopped), and the 2 tablespoons of nutritional yeast. Stir until everything is well combined and heated through.
7. 7Taste the risotto and add more salt and pepper if needed. Serve the risotto immediately.

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