May slow and steady be your new risotto mantra. Although not the quickest meal in our Recipe Center, your patience will be rewarded with this delicious plant-based butternut squash risotto.
Ingredients
- 1 large butternut squash, peeled and diced
- 2 Tbsp olive oil
- 1 leek, washed well and sliced thin
- 1 clove garlic, diced
- ½ cup dry white wine
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 tsp saffron threads (optional)
- Salt and pepper, to taste
Preparation
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Preheat oven to 400°F.
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Toss butternut squash with 1 tablespoon olive oil, salt and pepper.
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Bake on a cookie sheet for 25 to 30 minutes, until soft.
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In a small saucepan, simmer vegetable broth and cover.
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In a heavy-bottomed pan over medium to low heat, add 1 tablespoon olive oil and leek. Sauté until soft, 5 to 6 minutes, then add garlic. Sauté 1 minute.
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Add rice and stir to coat rice in oil.
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Add in wine and the saffron (optional) to rice. Allow to cook for 2 minutes.
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Add in two ladles of broth to rice. Stir once and simmer. Allow stock to absorb into rice, 5 to 10 minutes, stirring as need but not excessively.
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Repeat step 8 until rice is cooked through but still al dente. Only add more stock once rice is slightly dry. Cooking time is usually about 30 minutes.
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Take off heat and add in squash. Season with salt and pepper. Serve with your favorite salad and veggies!
