Butternut squash risotto is a classic fall dish. This oil-free, plant-based, vegan recipe uses brown rice for a healthy, satisfying version of the original.
To Make the Vegan Butternut Squash Brown Rice Risotto:
Preheat your oven to 375F.
Bring the vegetable broth to a boil in a large pot. Cover and reduce to simmer. Keep at a low simmer as you prepare your risotto.
In a wide pan, saute the shallots over medium heat, until they soften, 1-2 minutes. Add water, if needed, to prevent burning.
Add the short grain brown rice. Cook, stirring often, 1-2 minutes. This step helps toast the rice, adding a slightly nutty flavor.
Add the wine and cook until most of it has evaporated, 1-2 minutes.
Add the thyme, sage, black pepper, and 1 ½ cups of the simmering vegetable broth. Use a wooden spoon to vigorously stir the rice. This will help release some of the starches. Reduce the heat to a low simmer.
When the pan with the risotto starts to look dry, add another cup of the simmering vegetable broth. Stir to release more starches. Repeat this process until the rice is tender, about 50 minutes. If you run our of vegetable stock, simply heat up water in the microwave to add to the risotto. While the risotto cooks, prepare you squash.
To Prepare the Butternut Squash:
Peel and remove the seeds of the butternut squash. Cube into bite-sized chunks. Line a sheet pan with parchment paper or a non-stick baking mat. Spread the butternut squash into a single layer. Sprinkle with salt and pepper. Roast at 375F until tender, about 25 minutes. Toss every 10 minutes to ensure even browning. When the squash is done, remove from the oven and set aside.
To finish the Vegan Butternut Squash Brown Rice Risotto:
When the rice is tender, add the roasted butternut squash. Also add the nutritional yeast. Stir well to combine. Taste and add salt and pepper, to your preferences.
Remove from heat, garnish with parsley, and serve immediately.
Notes
Servings: 4
Medium
Ready in: 1 hour
Yield: about 6 cups