[Vegan] Butternut Squash Risotto. It's also healthier than most and requires practically no stirring. You can bake it all in the oven! Please leave a comment or tag a picture #simpleveganblog on.

This savory dish is gluten-free and vegan, yet it is so creamy, you will think that it must have dairy! This is one of my favorite dishes to make for Thanksgiving or any fall dinner party! It's the T-fal Test Kitchen LIVESTREAM! You can cook [Vegan] Butternut Squash Risotto using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of [Vegan] Butternut Squash Risotto

You need 1 cup of arborio or other medium-grained rice (you need a starchy rice for risotto, unlike the long-grained basmati).
You need 2 tablespoon of olive oil.
Prepare 1 of butternut squash, peeled and cut into a 1/2-inch dice.
Prepare 4-5 cups of hot vegetable stock (you could use water, but a stock is far more preferable for better flavour).
Prepare 1/2 cup of white wine.
You need 1 tablespoon of chopped fresh sage or 1 tablespoon dried sage.
Prepare to taste of Salt and ground black pepper.

Risotto is one of my favorite dishes from Italian cuisine and it goes down swimmingly in our rice-loving home. Our next door neighbor Pat has a wonderfully productive garden where she grows much of her own. I posted another Brussels sprouts recipe earlier this week. I mentioned in that post that I had purchased those Brussels sprouts with another dish in.

[Vegan] Butternut Squash Risotto instructions

Cashew Cheese made by blending together 1/4 cup cashews, 1 tsp nutritional yeast, 1/4 cup of water, and salt to taste (optional).
Heat the oil in a saucepan and add the butternut squash, a pinch of salt, and some ground black pepper..
Saute over medium-high heat, stirring frequently, about 8 minutes or until the squash starts to soften and caramelize..
Turn down the heat to medium. Add the rice and stir it with the squash until it begins to turn opaque, about 1 minute. Season again with salt and pepper..
Add the white wine and cook, stirring, until the wine’s almost evaporated..
Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It took me about 35 minutes. Don’t forget to season again with salt and pepper at the end. You might need more or less stock, and you basically want the rice to be tender yet slightly toothy, or al dente. In other words, you don’t want mushy ride. You also don’t want the rice to be dry and lumpy. It should be smooth and creamy..
Now add the cashew cheese, if you’re using it, and stir it in. Immediately add the sage and mix. Turn off the heat..

I like to serve the risotto as the main dish. If this is what you are planning to do, then I recommend pairing it will a side salad and perhaps a soup. A nice tomato bisque or this vegan beet soup would work great! Whether you're looking for a simple meatless meal or want something healthy to serve at Thanksgiving, this quinoa risotto is just the dish. This recipe can be made suitable for a gluten free diet as long as.