Creamy Vegan Butternut Squash Risotto | Recipe Cart

Name: Creamy Vegan Butternut Squash Risotto | Recipe Cart
Total time: 55 min
Ingredients: 2 lb (908 grams) butternut squash, peeled and chopped into 2-inch cubes ((4 cups chopped squash)); 4 tablespoons olive oil, divided; sea salt; ground black pepper; 6 ½ cups vegetable stock, preferably homemade; 2 tablespoons light miso; 1 large shallot, fine dice ((½ cup diced shallot)); 1 clove garlic, minced; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh sage; 1 teaspoon smoked paprika; 1 ½ cups arborio rice ((DO NOT rinse)); 2-3 teaspoons fresh lemon juice; vegan parmesan for serving

getrecipecart.com

My vegan butternut squash risotto is such a cozy main! It has about 10 ingredients and takes 1 hour to make. Enriching the warm vegetable stock with miso offers

View full recipe on getrecipecart.com

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 getrecipecart.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Oven
Baking sheet
Parchment paper
Saucepan
Ladle
Stove
Mixing bowl
Whisk
Pot
Wooden spoon
Measuring spoon

Ingredients

2 lb (908 grams) butternut squash, peeled and chopped into 2-inch cubes ((4 cups chopped squash))
4 tablespoons olive oil, divided
sea salt
ground black pepper
6 ½ cups vegetable stock, preferably homemade
2 tablespoons light miso
1 large shallot, fine dice ((½ cup diced shallot))
1 clove garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1 teaspoon smoked paprika
1 ½ cups arborio rice ((DO NOT rinse))
2-3 teaspoons fresh lemon juice
vegan parmesan for serving