Vegan Butternut Squash Risotto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Simple. Delicious. Vegan. Gluten-Free and Added-Sugar-Free. What could be better? Ingredients:
3 -4 cups vegetable broth |
2 tablespoons olive oil |
2 stalks celery, finely chopped |
1 cup arborio rice |
2 tablespoons white wine |
1 1/2 cups butternut squash, grated |
1 teaspoon salt |
Directions:
1. Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
2. Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
3. Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
4. Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
5. Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.
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