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Roasted Butternut Squash Risotto

Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Author: Megan Calipari

Ingredients

  • 1 Butternut Squash, peeled and cut into bite sized chunks about 4 Cups
  • 1 tablespoon Olive Oil
  • 5 Sprigs Thyme, Divided
  • 2 Tbsp Non Dairy Butter
  • 1 Small Onion, small dice
  • 2 Cloves Garlic, minced
  • 1 ½ Cups Arborio Rice
  • ½ Cup Dry White Wine
  • 6 Cups Reduced Sodium Vegetable Stock*
  • Black Pepper
  • 2 tablespoon Nutritional Yeast

Instructions

  • Preheat oven to 425*. Onto a sheet pan lined with parchment, combine butternut squash, olive oil, a pinch of salt, plenty of black pepper and the leaves of 3 sprigs of thyme. Roast for 30 minutes, toss the squash to evenly brown and return to the oven for 15 more minutes. The squash should be cooked through and browned.
  • Pour 6 cups of vegetable stock into a medium sauce pan over low heat to warm.
  • Meanwhile, melt non dairy butter over medium heat in the botton of a large dutch oven. Sweat the onions until translucent, add garlic and cook for 1 minute longer, until fragerant.
  • Add arborio rice to the dutch oven and toast the rice for 1-2 minutes. The grains of rice will start to look translucent around the edges.
  • Add white wine to deglaze the pot, letting the alcohol evaporate for 1 minute. Reduce heat to low. Add a few crack of black pepper.
  • Add about ½ cup of vegetable stock to the rice mixture. Stir constantly with a wooden spoon until most of the liquid has been absorbed, then add another ½ cup of stock. Continue this process for about 30 minutes or until the rice is cooked. You may not use all of the stock.
  • Stir in nutritional yeast and the leaves from two sprigs of thyme.
  • Add squash last, stirring to distribute, then serve.

Notes

* You may not use quite all of the vegetable stock.  This will depend on how fast of a simmer the risotto is cooking on.  In addition, I really like using the Better Than Bullion reduced sodium vegetable stock base.  Its really flavorful and I like being able to just make 1 cup of stock if I need it rather than having a bunch of cardboard containers in my pantry.