Butternut Squash Risotto
What better way to welcome in the fall than with a Butternut Squash Risotto recipe! This Butternut Squash Risotto tastes absolutely decadent. Its rich, creamy flavor is surprising in this vegan and gluten free dish.
Servings: 4 servings
Calories: 473kcal
Ingredients
- 1 medium yellow onion diced
- 1 ½ cups risotto short grain rice, like Arborio
- 2 tablespoons olive oil
- 2 tablespoons vegan butter like Earth Balance
- 5 cups vegetable broth
- 1 small butternut squash cubed and roasted
Instructions
- Preheat oven to 350 degrees
- Cut butternut squash into 1 inch cubes, and roast for about 30-40 minutes
- In a medium saucepan, heat oil and butter over medium/high heat
- Saute onion until golden
- Add risotto and stir over medium heat for 3-5 minutes
- Just cover risotto with broth and simmer, stirring constantly
- As risotto absorbs the broth, add remaining broth, a little at a time
- Continue stirring until all liquid is absorbed, about 20 minutes
- Remove from heat
- In a blender or food processor, puree squash
- Stir pureed squash into risotto
Notes
Nutritional values are based on one serving
Nutrition
Calories: 473kcal | Carbohydrates: 85g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 642mg | Potassium: 757mg | Fiber: 6g | Sugar: 6g | Vitamin A: 20510IU | Vitamin C: 41.4mg | Calcium: 96mg | Iron: 4.5mg