Butternut Squash & Sage Risotto (Vegan and Gluten Free)
This Butternut Squash & Sage Risotto is unbelievably delicious. It's comforting, incredibly creamy and the flavours work wonderfully together. It's totally vegan and also naturally gluten free, a perfect dish for those avoiding dairy or gluten!
Ingredients
Roasted Butternut Squash
- 1/2 Butternut Squash peeled & cubed (save the peelings and seeds)
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 2 tsp Dried Sage
- Salt & Pepper
Risotto
- 3 tbsp Vegan Butter or olive oil
- 1 Brown Onion finely diced
- 3 Garlic Cloves roughly chopped
- 1 Handful Fresh Sage roughly chopped
- 200 grams Risotto Rice or arborio rice
- 220 ml Vegan Dry White Wine
- 600 ml Vegetable Stock
- Salt & Pepper adjust to taste
- 3 tbsp Vegan Single Cream (optional)
- Vegan Parmesan (to top)
Roasted Butternut Squash Seeds
- Seeds from 1 Butternut Squash
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
Instructions
Roasted Butternut Squash
- Preheat the oven to 190C
- Spread the cubed butternut squash over a large baking tray and drizzle with oil
- Add dried sage, salt, pepper and garlic powder and stir so the cubes are coated
- Place in the oven to roast for approximately 40 minutes, until they're crispy and golden
Roasted Seeds
- Stir all the seeds ingredients in a small bowl until coated
- Grease a small baking tray and place in the oven to roast for approximately 15 minutes until crispy and darkened
Risotto
- Meanwhile, add your vegetable stock in to a saucepan and heat over a medium heat
- Additionally, heat the butter or oil in a saucepan over a medium heat until melted/hot
- Add the onion, garlic, and chopped sage to the butter/oil and cook for 5-7 minutes until the onion has softened (but not coloured) - make sure you keep stir regularly
- Then add the risotto rice and stir so that it's coated with the butter/oil
- Pour in the white wine and mix until absorbed/evaporated
- Pour in a ladle of the vegetable stock and stir until it's evaporated. Keep doing this until the risotto rice is cooked (it should still have a little bite to it) - this will take up to 25-30 minutes
- Taste and season to your preference
- Stir in the vegan cream (if using) so that it's well incorporated
- Carefully stir in the roasted butternut squash. Serve with the roasted squash seeds sprinkled over and a little vegan parmesan and enjoy!