The Most Delicious Vegan Risotto Recipe EVER

nutritional yeast

🥗Healthier: nooch

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast is a vegan alternative to cheese.

Peel the butternut squash and scoop out the seeds.

Cut the squash into bite-sized cubes.

Roast half of the butternut squash cubes with olive oil and salt on baking paper for about 15-20 minutes until tender.

Roast garlic by cutting the top off, drizzling with olive oil, wrapping in aluminum foil, and placing in the oven with the squash.

Prepare the other ingredients: dry white wine, lemon, homemade vegetable stock, arborio rice, fresh sage, vegan cream cheese, fresh rosemary, and onion.

Boil the vegetable stock and white wine with salt and pepper for about 10 minutes to burn off the alcohol.

Add raw onions, fresh herbs, and arborio rice to the boiling stock and wine mixture.

Stir the risotto regularly, approximately once every minute, until the rice is tender but slightly crunchy.

Incorporate the butternut squash puree and chunks of roasted squash and garlic into the risotto.

Adjust seasoning with salt and lemon pepper as needed.

Serve topped with fried sage and pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary