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Butternut Squash Risotto

Creamy, sweet and delicious, this vegan risotto has all the richness of its conventional counterpart with none of the animal food that can compromise your health. You get to have your risotto and eat it! 


1 medium butternut squash, cut into 8 pieces and seeded
5-6 cups Vegetable Stock or water
1 tablespoon extra virgin olive oil
3 shallots, peeled and minced
2 cups Arborio rice, rinsed
1/2 cup white wine (or 1/4 cup mirin plus 1/4 cup water)
generous pinch ground nutmeg
fresh basil, minced, plus several whole leaves for garnish
soy sauce

Steam the squash for 10-15 minutes, until soft. Scoop meat out of skin and mash. Set aside.

Heat stock thoroughly and keep on a simmer. In a heavy, deep skillet, heat a small amount of olive oil and saute shallots, sprinkled lightly with soy sauce for a few minutes. Add rice and saute for a few minutes more. Stirring constantly, add wine and cook (still stirring), until wine is all but absorbed. 

Stir in squash puree by half cup increments. Add stock to rice, stirring frequently, adding as stock is absorbed. Continue until rice is creamy, but not soggy. Risotto should be firm, but not hard in the center. The entire cooking time usually doesn't exceed 25 minutes. 

Add a sprinkle of nutmeg and minced basil to taste. Serve hot, garnished with fresh basil leaves.  


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