Main Dishesciaoflorentina
Roasted Butternut Squash Risotto Recipe
Easy vegan roasted butternut squash risotto with healthy flavorful leeks and peppery arugula. Sprinkle with fried crispy sage on top.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- pan
📝 Preparation Steps
1
Preheat your oven to 450”F. Peel the butternut squash, discard the seeds and cut the flesh into 1 inch cubes. Toss with 1 teaspoon of olive oil, a good pinch of sea salt and black pepper. Spread them on a baking sheet in a single layer and roast in the preheated oven for ⏱️ 15 minutes. Gently flip them over and roast an additional ⏱️ 15 minutes until golden brown and cooked through.
olive oil3 tbspextra virgin olive oil1 tspsea salt (-to taste)1 pinch
2
Meanwhile in a large skillet heat up 2 tbsp of the oliv eoil and saute the leeks with a pinch of sea salt until translucent. Stir in the rice to and start adding the hot stock, a ladle at a time, just enough to cover the grains of rice. Keep the rice cooking at a gentle simmer while adding the hot stock and stirring often. Repeat until the rice is cooked through but still al dente. ( about the ⏱️ 25-30 minutes)
leek (-sliced and rinsed well)1/2sea salt (-to taste)1 pinch
3
Take 3/4 c of the roasted butternut squash cubes and roughly mash them with a fork. Add them to the pan with the risotto, nutritional yeast, lemon zest, half of the lemon juice and a drizzle of olive oil. Stir well until everything is incorporated. Adjust seasonings to your taste with sea salt and more lemon juice. Stir in the arugula (reserving a few leaves for garnish ) and cover with a lid. Let sit for a couple of minutes before serving with the remaining butternut squash on top and garnished with a few arugula leaves. Sprinkle with the pine nuts.
olive oil3 tbspextra virgin olive oil1 tspsea salt (-to taste)1 pinch
Nutrition Facts
calories
572 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
7 g
sugar Content
8 g
sodium Content
1197 mg
protein Content
10 g
carbohydrate Content
91 g
saturated Fat Content
2 g
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