Risotto is Italian comfort food at its best. If you’re looking for a risotto recipe that’s tasty, looks great and is quick to prepare, you’re going to love my Vegan Butternut Squash risotto with spinach.
Jump to RecipeRisotto is one of those dishes that people tend to believe is difficult to make. For some, just mentioning the word ‘risotto’ conjures up images of spending ages constantly stirring and sweating over a hot stove in order to achieve the perfection that is this creamy and savory Italian rice dish.
The good news is that it really isn’t that difficult to make a great risotto – and to veganize it as well!
Oven-baking the Butternut Squash is the key to enhancing it’s delicate sweetness. It pairs perfectly with the sautéed spinach; the two contrasting flavors of sweet and bitter are a combination that will make your tastebuds sing.
And forget about having to spend hours to create perfect risotto flavors and texture. This dish is on the table within 40 minutes!
Vegan Butternut Squash Risotto
Ingredients
For the Squash and Spinach:
- 1 medium-sized butternut squash peeled and cut into cubes
- 2 Tablespoon canola oil
- Salt and pepper to taste
- 2 Tablespoons maple syrup
- 4 ounces fresh spinach
For the Risotto:
- 1 1/2 Cups arborio rice also labeled risotto rice
- 1 small onion diced
- 1 Tbsp. extra virgin olive oil
- 4 oz. white wine
- 48 oz. vegetable stock
- Salt and pepper to taste
Instructions
Roasted Squash:
- Preheat the oven to 425°F
- Toss the butternut squash cubes with 1 tablespoon of canola oil, salt, and pepper. Transfer to a parchment lined sheet pan and roast in the oven for 15-25 minutes or until cooked through.
- Divide the cooked squash in half. Put one half of the squash aside and mash the other half in a bowl. Add the maple syrup and season to taste with salt and pepper. Set aside.
Risotto:
- Heat the vegetable stock in a small stockpot.
- In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
- Add the rice to the skillet and keep stirring to lightly toast the rice.
- Add in the wine and stir.
- Lower the heat to medium-low and add in a ladle full of hot stock and stir until most of the liquid has been soaked up by the rice. Repeat with a ladle of hot stock and stir. Repeat this process until the rice is cooked through but not mushy. Approximately 20-30 minutes.
- Add the pureed squash to the risotto and gently stir to combine and heat through. Turn off the heat.
- Season to taste with salt and pepper.
Squash and Spinach:
- In a large skillet, quickly sauté the spinach in a tablespoon of canola oil. Add in the roasted butternut squash cubes and spoon over the plated risotto. Serve immediately.
Nutrition
