Marisa's Healthy Kitchen

I Love risotto. YUM! It does take a bit to prepare and a lot of stirring but it always turns out amazing, pretty much fool-proof. This is such an amazingly creamy and deelish recipe. Serve this for non-veg company and they will be so surprised it is vegan!

Creamy Vegan Butternut Squash Risotto
serves 4

1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 to 1/2-inch pieces
Salt and pepper to taste
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/3 cup nutritional yeast
1 tbsp chopped fresh sage

1. In a medium saucepan, heat olive oil on medium. Add onion and squash; season with salt and pepper. Continue cooking, stirring occasionally until squash is tender, about 10 minutes.
2. Heat vegetable broth in a separate pot on low.
3. Add rice to saucepan with onions and squash, stir to coat for 1 minute. Add the wine and cook until almost evaporated, about 2 minutes.
4. Reduce heat to medium-low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue adding 1/2 cup at a time, stirring until absorbed. The whole process takes about 40 minutes.
5. Once creamy and rice is fully cooked, stir in the nutritional yeast, sage, salt and pepper to taste.
6. Serve and super enjoy!