Name: Delicata Squash Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium (about 1# 3 ounces) delicata squash; 1 medium onion, diced; 3 cloves garlic, minced; 5 ounces mushroom, sliced (use your favorite type, such as brown, cremini, white, oyster, shiitake, mistake, or trumpet); 2 tablespoons finely chopped fresh sage (or 2 teaspoons dried); 2 cups arborio rice, uncooked; 1/2 cup white wine (or may replace with 2 tablespoons apple cider vinegar + 6 tablespoons water); 5 cups vegetable broth; ½ teaspoon black pepper; ½ cup coarsely chopped walnuts; 1 tablespoon truffle oil (or extra virgin olive oil); ½ cup vegan parmesan cheese (make it from scratch here); Sea salt and freshly ground black pepper (optional, as desired); Sage leaves (optional)

Description

Make this creamy Delicata Squash Risotto with arborio rice, herbs, vegetable broth, and walnuts. Naturally vegan, vegetarian, and gluten-free, this easy one-pan recipe is perfect for fall, winter, and holiday meals.

Ingredients

Scale

Risotto:

2 tablespoons extra virgin olive oil
1 medium (about 1# 3 ounces) delicata squash
1 medium onion, diced
3 cloves garlic, minced
5 ounces mushroom, sliced (use your favorite type, such as brown, cremini, white, oyster, shiitake, mistake, or trumpet)
2 tablespoons finely chopped fresh sage (or 2 teaspoons dried)
2 cups arborio rice, uncooked
1/2 cup white wine (or may replace with 2 tablespoons apple cider vinegar + 6 tablespoons water)
5 cups vegetable broth
½ teaspoon black pepper
½ cup coarsely chopped walnuts

Topping:

1 tablespoon truffle oil (or extra virgin olive oil)
½ cup vegan parmesan cheese (make it from scratch here)
Sea salt and freshly ground black pepper (optional, as desired)
Sage leaves (optional)

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Instructions

Heat 2 tablespoons olive oil in a large saucepan, skillet, or Dutch oven over medium heat.
Clean outer surface of delicata squash, slice in half, remove seeds, and chop into small pieces (about 1 1/2 inches). Do not peel. Add to saucepan, along with onion and garlic. Sauté for 5 minutes.
Add mushrooms and sage and saute for an additional 8 minutes.
Add arborio rice and saute for 2 minutes.
While vegetables are cooking, add white wine, vegetable broth, and black pepper to a small pot, stir well, cover, and bring to a simmer. Reduce heat to low to keep warm.
Add ½ cup ladle of the broth mixture to the saucepan with the vegetables and rice, and cook over medium heat (uncovered), while stirring, until liquid is absorbed. Repeat the process, adding the broth ½ cup ladle at a time to the saucepan, then cooking and stirring until liquid is absorbed, until the rice is tender with some crunchiness (al dente), about 30 minutes. Stir in the chopped walnuts.
Remove from heat, and drizzle with truffle oil (or olive oil), sprinkle with vegan parmesan cheese, and sprinkle with additional sea salt, freshly ground black pepper, and sage leaves, if desired.
Makes 8 servings (about 1 cup each).

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Entree
Cuisine: American, Italian