Name: Vegan Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6, 6 Servings
Cuisine: American
Ingredients: 1–2 tablespoons olive oil, optional (see note 1); 1 medium yellow or sweet onion, finely diced (or 2 medium shallots); 3 cups finely diced (¼-inch dice) butternut squash (or other winter squash); 4–6 cloves garlic, minced; 1+½ teaspoons dried thyme; ¾ teaspoon dried sage or rosemary; 1+½ cups Arborio rice (see note 2); 4–5 cups vegetable broth (see note 3); Salt and freshly cracked black pepper to taste; 2–3 tablespoons fresh squeezed lemon juice (see note 4); ½ cup vegan parmesan cheese*, optional (see note 5); ¼ cup finely chopped fresh parsley for garnish

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Vegan Butternut Squash Risotto

Nutrition Facts

Per serving · recipe makes 6 · 45m total

Servings

Calories

12% of a 2,000 cal day

232KCAL

Protein

5g10% DV

% DAILY VALUE

Total Fat1g

Saturated0g

Unsaturated0g

—

Total Carbs52g

19%

Fiber3g

10%

Total Sugars4g

—

incl. Added Sugars0g

Starch46g

—

Sodium625mg

27%

% Daily Value is based on a 2,000 calorie day.

Loaded with autumn flavors, this cozy Vegan Butternut Squash Risotto is a delicious entrée or side. This easy rice dish is family friendly.

Ingredients

6 SERVINGS

1–2 tbspolive oil — optional
1medium yellow onion — finely diced, or sweet onion or medium shallots
3 cupsbutternut squash — ¼-inch dice, finely diced, or other winter squash
4–6cloves garlic — minced
1½ tspdried thyme
¾ tspdried sage — or rosemary
1½ cupsArborio rice
4–5 cupsvegetable broth
Salt and freshly cracked black pepper to taste
2–3 tbspfresh squeezed lemon juice
½ cupvegan parmesan cheese — optional
¼ cupfresh parsley — finely chopped

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Method

45m total

Read the method on ZardyPlantsLiz Madsen’s original page

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gluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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