Butternut Squash Risotto

Ingredients

• 1.5 cups arborio rice
• 4 cups vegetable broth, kept warm
• 1 small butternut squash, diced small
• 1 onion, diced
• 3 tbsp olive oil
• 1/4 cup nutritional yeast
• 1 tsp fresh sage, chopped
• salt and pepper to taste

Method

1. 1

   Toss diced butternut squash with 1 tbsp olive oil, roast at 425°F for 20-25 minutes until tender and caramelized.

2. 2

   Heat remaining olive oil in a large pot over medium heat, sauté onion 4-5 minutes until softened, then add the rice and toast 1-2 minutes, stirring constantly.

3. 3

   Add warm broth one ladle at a time, stirring frequently and waiting until each addition is fully absorbed before adding the next — this gradual, patient process is what slowly releases the rice's starch for risotto's classic creamy texture; dumping all the broth in at once just boils and steams the rice instead.

4. 4

   Continue for 20-25 minutes until the rice is tender and creamy.

5. 5

   Stir in the roasted squash, nutritional yeast, and sage, season with salt and pepper before serving.