VEGAN BUTTERNUT SQUASH RISOTTO RECIPES

Name: Vegan Butternut Squash Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 3 -4 cups vegetable broth; 2 tablespoons olive oil; 2 stalks celery, finely chopped; 1 cup arborio rice; 2 tablespoons white wine; 1 1/2 cups butternut squash, grated; 1 teaspoon salt

VEGAN BUTTERNUT SQUASH RISOTTO RECIPE - FOOD.COM

Vegan Butternut Squash Risotto Recipe - Food.com image

Make and share this Vegan Butternut Squash Risotto recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 cups vegetable broth
2 tablespoons olive oil
2 stalks celery, finely chopped
1 cup arborio rice
2 tablespoons white wine
1 1/2 cups butternut squash, grated
1 teaspoon salt

Steps:

Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

Nutrition Facts : Calories 271.4, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 600.5, CarbohydrateContent 46.5, FiberContent 2.8, SugarContent 1.6, ProteinContent 3.9

VEGAN BUTTERNUT SQUASH RISOTTO RECIPE - FOOD.COM

Vegan Butternut Squash Risotto Recipe - Food.com image

Make and share this Vegan Butternut Squash Risotto recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 cups vegetable broth
2 tablespoons olive oil
2 stalks celery, finely chopped
1 cup arborio rice
2 tablespoons white wine
1 1/2 cups butternut squash, grated
1 teaspoon salt

Steps:

Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

Nutrition Facts : Calories 271.4, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 600.5, CarbohydrateContent 46.5, FiberContent 2.8, SugarContent 1.6, ProteinContent 3.9

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