(5 votes, average: 4.80 out of 5)
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Make the easiest, healthiest, yummiest risotto recipe featuring delicata squash in this Delicata Squash Risotto, which is also vegan and gluten-free.
Ingredients
Scale
Risotto:
- 2 tablespoons extra virgin olive oil
- 1 medium delicata squash
- 3 medium onion, diced
- 3 cloves garlic, minced
- 5 ounces mushroom, sliced
- 3 tablespoons finely chopped fresh sage
- 2 cups arborio rice, uncooked
- ½ cup white wine
- 5 cups vegetable broth
- ½ teaspoon black pepper
Topping:
- 2 tablespoons truffle oil (or extra virgin olive oil)
- ½ cup vegan parmesan cheese (make it from scratch here)
- Sea salt and freshly ground black pepper (as desired)
- Sage leaves (optional)
Instructions
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Clean outer surface of delicata squash, slice in half, remove seeds, and slice into thin slices. 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, 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 crisp-tender (al dente), which is about 30 minutes.
- Remove from heat, and drizzle with truffle oil (or olive oil), sprinkle with vegan parmesan cheese, 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