Dairy-Free Butternut Squash Risotto
Indulge in the creamy, luxurious taste of this Dairy-Free Butternut Squash Risotto, a comforting dish that’s perfect for plant-based eaters and anyone craving a warm, savory meal. Featuring tender roasted butternut squash, nutty nutritional yeast, and aromatic sage, this recipe delivers bold, autumn-inspired flavors without any dairy. The classic risotto technique of slowly adding vegetable broth creates a velvety texture, while baby spinach and a splash of lemon juice add freshness and brightness to each bite. Whether you're looking for a cozy family dinner or an elegant vegan entrée to impress, this healthy and gluten-free recipe is a crowd-pleasing option. Ideal for fall dinners or meatless Mondays, it's easy to prepare and irresistibly satisfying!
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Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth
- 0.25 cup nutritional yeast
- 5 fresh sage leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Peel and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, and spread evenly on a baking sheet. Roast for 25-30 minutes or until fork-tender and slightly caramelized.
Step 3
In a large saucepan or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, and sauté until translucent, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute until fragrant.
Step 5
Add the arborio rice to the pan, stirring frequently for about 2 minutes until the rice is lightly toasted.
Step 6
Pour in the dry white wine, stirring constantly until it is almost fully absorbed by the rice.
Step 7
Reduce the heat to medium-low and begin adding vegetable broth, one ladle at a time, stirring often until fully absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
Step 8
Stir in the roasted butternut squash, nutritional yeast, chopped sage, salt, and black pepper.
Step 9
Gently fold in the baby spinach until it is just wilted.
Step 10
Add lemon juice and adjust seasoning if needed.
Step 11
Serve hot and enjoy!
Nutrition Facts
| Serving size | (3006.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1885.7 |
| Total Fat 53.0g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4719.1mg | 0% |
| Total Carbohydrate 313.5g | 0% |
| Dietary Fiber 63.5g | 0% |
| Total Sugars 48.0g | |
| Protein 42.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 875.2mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 6179.8mg | 0% |
Source of Calories