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Vegan Risotto with Butternut Squash

This vegan risotto with butternut squash is a perfect gluten free holiday recipe that will be sure to satisfy all of your friends and family!
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 767kcal

Ingredients

  • 3 tbsp extra virgin olive oil divided
  • 1 onion thinly sliced
  • 5 cups low sodium vegetable broth
  • 1 tbsp minced sage
  • 1 tbsp minced rosemary
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup cashews soaked in water in the fridge overnight
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 3 cups frozen butternut squash divided
  • 1 1/2 cups swiss chard leaves chiffonade
  • Salt and pepper to taste
  • Raw cashews processed in a food processor or blender until they reach a coarse powder for garnish

Instructions

  • In a medium pot, add two tablespoons of oil over medium low heat. Add the onion and start to cook slowly until it gets a deep golden brown, about 5-6 minutes. Remove and set aside in a bowl.
  • In a small saucepot, add the stock and heat covered over medium low until simmering.
  • Add the remaining tablespoon of oil to the pot and cook the garlic, ginger, sage and rosemary over medium high heat. Add in the rice and stir until it's well coated in the oil. Reduce the heat to medium low and add in the wine. Stir until the wine has evaporated. Then slowly start to ladle in the broth and stir constantly until all of it is absorbed. You may not use all of the broth, but once you get to 3 1/2- 4 cups, taste it for doneness.
  • Thaw out 1 1/2 cups of the squash (you can do this in the microwave, or just let it sit out for a bit).
  • While it's bubbling away, add the cashews to a high speed blender and puree until chalky, then add in the milk, thawed squash, cinnamon, nutmeg, salt and pepper and puree until very smooth.
  • Once the rice is cooked, stir in the cashew cream, along with the remaining frozen squash, chard and cooked caramelized onion. Season with salt and pepper, to taste.
  • To serve, top with pulverized raw cashews, if desired. Enjoy!

Video

Nutrition

Calories: 767kcal | Carbohydrates: 111g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Sodium: 1259mg | Potassium: 792mg | Fiber: 7g | Sugar: 9g | Vitamin A: 12640IU | Vitamin C: 29.1mg | Calcium: 145mg | Iron: 8mg