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squash-sage-risotto-recipe

Squash Sage Risotto

A creamy and flavorful vegan risotto featuring butternut squash and fresh sage.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and diced
  • 1 cup Arborio rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup dry white wine optional
  • 2 tablespoon olive oil
  • 1 tablespoon fresh sage chopped
  • to taste Salt and pepper
  • optional Nutritional yeast for a cheesy flavor

Instructions 

  1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent.
  2. Add diced butternut squash and cook until slightly softened.
  3. Stir in Arborio rice and cook for 1-2 minutes until rice is well-coated with oil.
  4. Pour in white wine (if using) and cook until it's mostly absorbed.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently. Wait until each cup is absorbed before adding the next.
  6. When rice is creamy and cooked through, stir in chopped sage. Season with salt and pepper.
  7. Serve hot, optionally topped with nutritional yeast.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Risotto, Vegan
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