Butternut Squash Risotto (vegan option!)

Butternut Squash Risotto (vegan option!)

Filled with all your favourite flavours of the season; this butternut squash risotto is a show-stopper. With deliciously roasted squash, tender mushrooms, and creamy arborio rice, this recipe will have you going for seconds before you finish the first plate! Easily made vegan, this dish is already vegetarian, gluten-free and perfect for meal prepping and hosting.

5 from 1 vote

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Servings:

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 35

Total Time: 50

Equipment

stovetop
chefs knife
large deep sided pan

Ingredients

1 honeynut squash peeled and cubed
1 pound yellow foot chanterelle mushrooms sliced
2 tbsp butter melted plant based to make it vegan*
2 tbsp olive oil
sea salt and cracked pepper
3-4 sprigs of thyme
1 pinch chili flakes
½ yellow onion diced
2 cloves garlic minced
½ lemon juiced
¼ cup Nozeco
2 cups arborio rice
4 cups vegetable broth
2 tbsp butter
handful baby spinach
shaved parmigiano reggiano plant based parm to make it vegan*
salt and pepper

US Customary - Metric

Instructions

Preheat oven to 400.
Place cubed squash and sliced mushrooms onto a baking tray. Season with melted butter, olive oil, thyme, salt and pepper. Toss to coat.
Bake for 20-25 minutes until the squash is soft and mushrooms start to brown. Remove from oven and set aside.
Heat a large deep sided pan over medium heat with remaining butter and 2 tbsp olive oil.
Add chili flakes and diced onion to the pan. Saute until onion starts to soften then add in garlic. Saute until fragrant.
Deglaze the pan with Nozeco, scraping up any bits off the bottom of the pan.
Add in the rice and another splash of Nozeco. Stir the rice so it is coated and toast it for 1-2 minutes before adding 2 ladles of broth.
Stir the rice until broth is absorbed, then add more broth. Continue this process until all the broth is finished and rice is done.
This process can take up to 30 minutes so be patient.
Finish the risotto with lemon juice, spinach, cheese and season with salt and pepper. Fold in half of the squash and mushrooms reserving the other half for garnish.
Check for seasoning, plate the risotto and enjoy.

Notes

This is THE BEST vegan parm!
THE BEST vegan butter

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.