Dairy-Free Risotto with Roasted Butternut Squash and Sage

Ingredients

• 1 medium Butternut squash
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Arborio rice
• 1/2 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable broth
• 2 tbsp Fresh sage
• 2 tbsp Nutritional yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Peel, seed, and cube butternut squash. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. 2Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Add Arborio rice and cook for 2-3 minutes, stirring constantly, until lightly toasted.
4. 4Add 1 cup of warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth, one cup at a time, stirring continuously until each addition is absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
5. 5Stir in roasted butternut squash, fresh sage, and nutritional yeast. Season with salt and pepper to taste.
6. 6Serve immediately.

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