BUTTERNUT SQUASH RISOTTO W/ SAGE WALNUT PESTO

Name: BUTTERNUT SQUASH RISOTTO W/ SAGE WALNUT PESTO
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: ½ butternut squash (about 3 cups diced in 2cm cubes); 3 tbsp EVOO; 1 garlic head; 1 cup arborio rice; 2 leeks or onions finely diced; 3 sage leaves; 1 tbsp white miso paste; 1.5 + 2.5 cups vegetable stock (warm and preferably sodium reduced); 2 tbsp vegan parmesan; Salt & pepper to taste; ½ cup walnuts; ¼ cup sage; ½ cup parsley; 2 tbsp olive oil; 2 tbsp Parmesan; ¼ cup cashews; ¼ cup nutritional yeast; 1 tsp garlic powder; ¼ tsp salt

11 steps

Prep:30minCook:1h

The butternut squash risotto is so comforting, and it's perfect for a fall or winter night. It's vegan and gluten-free too, so it's perfect for anyone with dietary restrictions. It pairs so well with the sage, and the vegan parmesan adds the perfect cheesy finish. I know you're gonna love it! It's also easy to make. It's just a matter of prepping the ingredients and then letting the magic happen while stirring occasionally. Trust me, this recipe is a must-try!

Updated at: Thu, 17 Aug 2023 08:47:12 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1345.6 kcal (67%)

Total Fat76 g (109%)

Carbs141.7 g (55%)

Sugars12.5 g (14%)

Protein34.9 g (70%)

Sodium1755.5 mg (88%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 400 degrees F (200 C).

Step 2

Combine the diced squash with 1 tbsp olive oil and a dash of salt. Cook in the oven for 30 minutes

Step 3

Cut 1 cm from the top of the garlic to expose the individual cloves. Lightly drizzle with olive oil. Wrap in foil and cook in the oven for 35 minutes. Allow to cool down, and squeeze the garlic out of the skin.

Step 4

Divide the squash into 2. Blend half with the garlic and 1.5 cups of stock.

Step 5

On medium heat, add 1.5 tbsp EVOO and the onions, and cook for 5 minutes until golden.

Step 6

Stir in the rice and sage.

Step 7

Once the rice is translucent (approx 3 minutes), reduce to low heat and add in the pumpkin puree. Add the vegetable stock ¼ cup at a time and keep stirring. Be careful not to leave the pot unattended for too long, as you might risk the rice sticking to the bottom. Keep an eye on the pot and add liquid as soon as the previous one gets absorbed.

Step 8

In the meantime, make the parmesan by blending cashews, nutritional yeast, garlic and salt

Step 9

For the pesto, blend the walnut, sage, basil, olive oil and nutritional yeast in a blender.

Step 10

Once you’ve used all your liquid, taste the rice, you want it to be perfectly cooked and al dente but not crunchy, and add vegan parmesan.

Step 11

Plate the risotto, top with the rest of the pumpkin, some walnut sage pesto (I used about 2 tbsp per plate), black pepper to taste and parmesan. Enjoy!

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