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Ingredients
| soup - vegetable broth: 4 cups |
| olive oil: 2 Tbl |
| celery: 2 stalks (finely chopped) |
| Arborio rice: 1 cup |
| white wine: 2 Tbl |
| butternut squash (cubed): 1 1/2 cups (grated) |
| salt: 1 tsp |
Vegan Butternut Squash Risotto
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- 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.