Vegan Butternut Squash Risotto
A light, creamy vegan risotto with sweet roasted Butternut Squash and lightly sauteed spinach. On the table and ready to eat in just 40 minutes!
Servings: 4 people
Calories: 532kcal
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
Calories: 532kcal | Carbohydrates: 96g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 1394mg | Potassium: 957mg | Fiber: 6g | Sugar: 14g | Vitamin A: 23315IU | Vitamin C: 49.4mg | Calcium: 138mg | Iron: 5.4mg