Butternut Squash and Mushroom Risotto
Warm up with this creamy, dairy-free winter risotto.
Ingredients
- 2 tbsp olive oil
- 2 cups butternut squash diced
- 1/2 white onion chopped
- 1 cup arborio rice
- 1 cup white mushrooms chopped
- 4 cups mushroom or vegetable broth
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 2 tbsp shredded vegan parm for topping, optional
Instructions
- Heat olive oil in large saucepan.
- Add onion and butternut squash. Cover with lid and cook for 5-7 minutes, until soft.
- Add mushrooms and 1/2 cup vegetable broth. Stir and cook for another 5 minutes.
- Add in arborio rice and make sure pan is evenly covered. Let sit for a couple of minutes until you hear snapping noises.
- Stir in a 1/2 cup vegetable broth. Let cook for about 6-8 minutes, until all broth has absorbed (stirring every minute or so).
- Repeat 6 more times until the last 3 cups of broth are absorbed
- Stir in nutritional yeast, onion powder, garlic powder and salt.
- Top with parmesan and serve immediately!