Vegan Butternut Squash Risotto

Ingredients

• 1 medium Butternut Squash
• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 0.5 cup Dry White Wine
• 2 tbsp Nutritional Yeast
• 1 tbsp Fresh Sage
• 0.75 tsp Salt
• 0.25 tsp Black Pepper

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.
2. 2In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. 3Add arborio rice and cook for 1-2 minutes, stirring constantly.
4. 4Pour in white wine and cook until absorbed.
5. 5Add vegetable broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
6. 6Continue adding broth until rice is creamy and al dente (about 20-25 minutes).
7. 7Stir in roasted butternut squash, nutritional yeast, sage, salt, and pepper.
8. 8Serve immediately.

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