Butternut Squash Risotto | Too Good To Be Vegan | OMG

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Start by adding olive oil to a pan.

Add diced butternut squash and sauté with about 1 teaspoon of thyme and basil until it gets a little brown on the outside, about 5 minutes.

Sauté diced onion in the same pan.

Add arborio rice to the onions and sauté until the rice becomes translucent and glossy.

Pour in white wine and turn the heat to medium-low; let the rice absorb most of the liquid.

Begin adding vegetable stock, about 3 cups total, a little at a time, waiting for the rice to soak up the liquid before adding more.

Add the sautéed butternut squash back into the risotto.

Finish the risotto with coconut milk to make it creamy, stirring until thick and rich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens