Butternut Squash Risotto

  • 3 cups roasted butternut squash (directions below)
  • 2 cups arborio rice
  • 4 cups (1 quart) vegetable broth (you can use low sodium if you prefer)
  • 2 cups water
  • 1 cup dry white wine (optional--if you don't use wine, add another cup of vegetable broth)
  • 1/2 cup shallots, minced
  • 1 large or 2 small garlic cloves, minced or pressed
  • 2 Tbsp. grapeseed or olive oil plus extra for drizzling
  • 1 Tbsp. Earth Balance
  • 1 1/2 Tbsp. fresh sage, chopped
  • 1/2 cup nutritional yeast (nooch)
  • salt and pepper, to taste
  • nutmeg, to taste (optional)

Preheat oven to 375 degrees F.

Cut a medium to large size butternut squash in half lengthwise and remove the seeds and pulp.  Place squash skin side down on a baking sheet and drizzle with oil, then sprinkle with salt and pepper.  Cook 50 minutes to 1 hour and 10 minutes.  It's done when you can pierce it easily with a fork.  Remove from the oven and scoop the flesh out with a spoon.  Chop with a knife and set aside.

Bring vegetable broth and water to a simmer in a medium saucepan, then reduce heat to low.

Put oil and Earth Balance in a medium skillet on the stovetop and heat over medium heat.  Add the shallots and garlic and stir for 5 minutes.  Add rice and stir for 3 minutes more.

Add the wine, stirring occasionally, until it cooks out completely, about 2 to 3 minutes.

Add 1 cup of broth and cook over medium heat, stirring constantly, until the liquid is almost absorbed.

Continue adding the broth 1/2 cup at a time, stirring each time until almost completely absorbed.

When you have about 2 cups of broth/water left, stir in the squash.

When you have about 1 cup of broth/water left, stir in the nooch, sage, salt, pepper, and nutmeg.  Allow to cook down until the liquid is almost completely absorbed and serve.  (I used low-sodium vegetable broth, 1 tsp. Celtic sea salt, 1/2 tsp. pepper, and a dash of nutmeg.)

**The process of adding broth and stirring until it cooked down took about 35 minutes.

Refrigerate the leftovers and the next day you can make risotto cakes.