Easy Vegan Butternut Squash Risotto with Fried Sage
This creamy vegan Butternut Squash Risotto recipe is a warming dish perfect for your holiday table. Creamy risotto, fresh sage, thyme, and rosemary– amazing taste, texture, and flavor! It happens to be gluten-free, too!
Ingredients
- 4 shallots quartered
- 5 cloves garlic minced
- 3/4 cup arborio rice
- 2 sprigs thyme
- 1 sprig rosemary
- 2-3 sage leaves
- 4 cups vegetable broth
- 1 1/2 cups roasted butternut squash purée
- 2 tbsp nutritional yeast
- 2 tbsp vegan butter optional
- salt and pepper to taste
Instructions
- In a large sauté pan, sauté shallots in neutral oil until translucent and fragrant. Be careful not to brown too much. Add garlic and sauté another 1-2 minutes.
- Add dry arborio rice, thyme, rosemary and sage to the pan and sauté for 2-3 minutes until glossy.
- Start adding the veggie broth to the rice in 1/2 cup intervals, stirring on low heat each time until rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
- Finally add your butternut squash purée, nutritional yeast and vegan butter if using. Stir to combine evenly and season with salt and pepper to finish.
- To serve, you can garnish with 2-3 frizzled sage leaves and vegan parmesan.