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Butternut Risotto [Vegan, Gluten-Free]
Enjoy this Gluten-Free & Vegan Butternut Risotto recipe is the perfect recipe for a romantic date night with your hubbie. It's creamy & cheesy texture will make anyone fall in love and its quite easy to make! You'll love it!
Ingredients You Need for Butternut Risotto [Vegan, Gluten-Free]
How to Prepare Butternut Risotto [Vegan, Gluten-Free]
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Cut the butternut squash in half, remove the seed and brush with olive oil, then place face down on the baking sheet.
- Bake for 30-45 minutes until the squash starts to cave in or you can easily pass a fork through it. Set aside and let cool.
- In a large skillet, heat the butter on medium-high heat. Add the sage and fry until crispy (about 5 minutes). Remove sage from pan then add onions and garlic to the sage flavored butter. Fry for 3-4 minutes or until translucent.
- Add the rice, letting it toast for about a minute, then slowly add the heated broth with saffron, a 1/2 cup at a time, frequently stirring until the liquid is completely absorbed before adding more broth. This will take about 45 minutes to an hour. Add more broth as needed.
- While your rice is cooking, when your squash has cooled enough to touch, peel and cut into cubes and add coconut milk to blender. Blend till smooth. A high-powered blender would work well here. If you have a smaller blender, then you might need to do it in multiple batches.
- Never fill your blender more than ½ full, or you'll risk having a big mess.
- When the risotto is almost done and rice no longer has crunch, add in 2 cups of the squash purée, nutmeg, nutritional yeast, cheese (if using), salt, and pepper. Garnish with sage vegan bacon bits, pine nuts, and freshly milled pepper.
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