Butternut Squash Risotto

Name: Butternut Squash Risotto
Total time: 60 min
Ingredients: ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups); 2 red onions, coarsely chopped (2 cups); ½ cup balsamic vinegar; 4 cups low-sodium vegetable broth; 1 tablespoon extra-virgin olive oil (optional, learn more ); ½ cup finely chopped shallots; 6 cloves garlic, minced; 2 cups dry short grain brown rice or brown Arborio rice; ¼ cup chopped fresh parsley; 2 teaspoons chopped fresh sage; Sea salt; freshly ground black pepper

www.forksoverknives.com

This creamy, comforting vegan butternut squash risotto is a fall favorite that's perfect for chilly nights. Get the recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups)
2 red onions, coarsely chopped (2 cups)
½ cup balsamic vinegar
4 cups low-sodium vegetable broth
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
½ cup finely chopped shallots
6 cloves garlic, minced
2 cups dry short grain brown rice or brown Arborio rice
¼ cup chopped fresh parsley
2 teaspoons chopped fresh sage
Sea salt
freshly ground black pepper