Vegan Butternut Squash Risotto With Brussels Sprouts Recipes

VEGAN BUTTERNUT SQUASH RISOTTO WITH BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 and chop the butternut squash and brussels sprouts into bite sized pieces. Then, add to an aluminum baking tray with the oil, salt, black pepper, dried sage, and garlic powder. Use your hands or a large spoon to mix together until the vegetables are evenly coated with the oil and spices. Make sure to spread the vegetables out so they are not layered on top of one another for the best results.
• Add the tray to the oven and roast for 30-35 minutes until the vegetables are beginning to brown and caramelize. Then, remove the tray from the oven and set aside.
• While the vegetables are roasting, make the risotto.
• First add the vegan butter to a large pot or saucepan and melt over medium heat. Add in the chopped shallot and minced garlic to the pan and sauté for 2-3 minutes until softened and translucent, stirring consistently.
• Next add in the arborio rice and stir it so the grains are coated with the butter. Then sauté about 1 minute to lightly "toast" the rice.
• Once the rice has been toasted, turn down the heat to low, add in the white wine, stir, and simmer together for 2-3 minutes. Then, add in 1.5 cups of the vegetable broth and the Italian seasoning. Simmer over low heat, stirring frequently, until all the liquid has been absorbed and the rice appears almost dry.
• When the rice looks dry, add in another 1/2 cup of broth, stir, and continue cooking until absorbed. Continue this process adding 1/2 cup of broth at a time using a total of 3 1/2-4 cups vegetable broth until the rice is firm, chewy, and no longer crunchy. Make sure to stir the risotto frequently so it does not stick to the bottom of the pan. This process should take about 20-25 minutes.
• Once all the liquid has been absorbed and the risotto is chewy & al dente, add in the nutritional yeast and stir. Then, add in the roasted butternut squash and Brussels sprouts and stir until evenly mixed into the rice. I like to set aside a few pieces of roasted vegetables to top my risotto, but this is optional and just for presentation purposes.
• At this point add in additional salt and pepper to season the dish to your liking if needed. Then, remove the risotto from the heat and serve immediately. While this recipe doesn't call for any vegan cheese, feel free to add some for an extra creamy dish. Enjoy!

VEGAN BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
• Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
• Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
• Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
• Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.