Husband and I both loved it! This creamy, comforting vegan butternut squash risotto is a fall favorite that's perfect for chilly nights. 2 tablespoons dried sage or 12 leaves of fresh sage, chopped. 3 cups water. It's often available in the produce department of large supermarkets. Thanks. Vegan Butternut Squash Risotto with Sauteed Apples. This risotto is also healthier than most, since it calls for brown rice … Set pot to pressure cook for 6 minutes. food and beauty blogger @ I have always wanted to make risotto! Hi Gina, I’m making this tonight with the turkey meatloaf and couldn’t find butternut squash purée. October 01, 2017 0 Comment. I made this on Tuesday! 2 tablespoons dried sage or 12 leaves of fresh sage, chopped. I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop: I have a dairy allergy so I would take out the butter and parm (although I'm sure those both help make it delicious). Thanks for sharing! Add the onions and salt. I love butternut squash, and I love risotto! This butternut squash and brown rice risotto is the richest, creamiest, and most satisfyingly delicious comfort food I ever stuck my fork (or spoon) into. Thanks for mixing them in a good for us way. Thoughts! It worked great. This oil-free, plant-based, vegan recipe uses brown rice for a healthy version of the original. This creamy butternut squash risotto with sage and thyme is a cozy fall dinner that's easy enough for a busy weeknight. Vegan Butternut Squash Brown Rice Risotto – Oil-Free, Plant-Based, Vegan Recipe – Healthy Whole Foods Recipe by Plants-Rule Jump to Recipe. The art of transformation is used daily in cooking. Print. Line a baking sheet with parchment paper. I was trying to look if you answered this above…can you use brown rice instead? Thank you!! Butternut squash is a delicious addition to a healthy, hearty dinner - try our butternut squash recipes. Making risotto is a labor of love. DIRECTIONS: Spray nonstick skillet with oil. He also loved your spaghetti squash boats, so maybe I am making a squash lover out of him with your fabulous recipes! Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. thanks! – Success!!! It's not, but I think it adds to the flavor. … This information will not be used for any purpose other than enabling you to post a comment. Because this recipe looks so damn good! I know it adds flavor, but I can't use the white wine. This is especially true for diets, when people will transform their food into healthy replicas of dishes that they were accustomed to in their previous lifestyle. great version. I made this but my sauce ended up brown, not orange. rice? I made this last night and it was delicious instead of sage I used fresh basil and onion instead of shallots (i forgot to buy shallots at the store) either way it came out so delicious! I just added blended squash puree to the chicken broth. As a side dish, reduce the serving size 1/2 cup per person. Pick about 2/3 of the squash cubes, dry them well with paper towel (will help them caramelize better) and drizzle with a little bit of olive oil, some kosher salt and scatter onto a rimmed aluminum baking sheet (do not use Parchment or it won't brown.) AMAZING!, Better that any risotto I ever had in any restaurant. I made this last night and it is ridiculous. . Followed recipe exact. Serves 6. YUM! To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth. Add the wine and sage and stir until it is absorbed. 2 cups butternut squash, cubed. While the risotto cooks, make sure to check every so often to see if the pan needs more broth and to stir the squash. To make it vegetarian, sub vegetable stock for the chicken stock. Once sausage is nicely browned, add the Riced Cauliflower & Butternut Squash Risotto. I used tyme, yum! Since I excel in cheating while cooking…I bought mine already peeeled and cubed. Risotto is a bit of a labour of love, as slow and low is the way forward for this dish - but it is totally worth it. The one-cup serving was very filling, and the risotto is so delicious it seems that it would have 500 more calories than it does! P.S. That's why this recipe calls for partially cooking the rice. To a large oven proof dish add the remaining oil, onion, garlic, more thyme (removed from the sprigs) and risotto … A hit. So yummy. Turned out so good. Love your recipes! Just glorious. Heat the olive oil and ghee in a large pot over medium-low heat. This really turned out delicious! Thanks! I am curious if another more mild cheese would be appropriate, and if so what you would recommend. Recipe yields 4 servings. Chilly? This site uses cookies to help provide the best user experience. I didn't even have all of the ingredients (just the main ones) and it was STILL amazing! My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). I've made this twice, the first time with butternut squash and I just made it with pumpkin puree; it is also delicious! Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. PS I'm passing on all those Pinterest recipes- too much fat and not enough healthy food. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket. How do you make the Butternut squash puree? Butternut squash risotto is a winter staple in this house, and your recipe looks perfect Gina! Topped with vegan Parmesan and vegan sour cream. I will definitely look up other recipes that you have posted now that I've tried this one! It was very, very good. must try thanks! Really elevated my garden squash . Sign up now. Gina, I struggle to come up with "complete" meals and pair the right tastes together…any suggestions for what to serve with the risotto as far as meat goes? You can just bake it all in the oven! Is the cheese necessary? That is the only thing I would change. Butternut Squash and Sage Risotto. Thanks for offering great choices. You'll have to add more salt without the cheese. What would be a good main dish to go with this? Can I freeze leftovers? never made it with brown rice, I think quinoa, farro or pearl barley would work better. The butternut squash just makes this the perfect dish to … So very yummy!, Love the idea of using arugula. Thanks for the recipe, I'm going to make this with kabocha squash, I'm currently obsessed with them . High Pressure for 6 minutes with a quick release! If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. How does the vinegar work here? 2 1/2 cups cubed, peeled butternut squash (about 2 pounds) 1/2 teaspoon sea salt, to taste. Peel the butternut squash and dice into 1/2 inch cubes. 3 tablespoons butter. I substituted the rice with quinoa and made about a half cup more of the broth mixture. It turned out beautifully! Your email address will not be published. Seared Scallops over Wilted Spinach Parmesan Risotto, Spaghetti with Creamy Butternut Leek Pasta, Roasted Spiralized Butternut Squash Noodles. Your website has really helped me look at cooking in a different, more healthy way. We will bake these chunks and top our risotto with them. compliments. Rich, cheesy, creamy-goodness taste. Thanks for the great recipe! Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. It’s creamy texture makes it a satisfying, hearty meal. What is the serving size? It really wasn't that hard to make. LOVE! The recipe was delicious as is, but I folded in some leftover shredded roasted chicken and a few toasted pinenuts–worked out great and made all that stirring worthwhile. Then grate it myself when I need it. My 16 year old never had risotto before and he liked it too!! how do you get the squash puree? I tried the Butternut Squash Risotto tonight with the turkey meatloaf and it was a hit. How well does it do? Meanwhile, working in batches, place the squash in a food processor and pulse until it reaches a rice-like consistency. I made it as written and wouldn't change a thing. THANK YOU! Lol.. this is getting downright warm. I am so glad I found your site. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on … I adore risotto… Butternut Squash Risotto, easy risotto recipes, healthy risotto, risotto recipe, squash risotto. My goodness that looks good! You will not believe the aromas your kitchen will be filled with! 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