Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free

Risotto is a traditional Italian dish that originated in Northern Italy. It is known for its creamy texture and rich flavors. The key to a perfect risotto is slowly adding the broth and stirring constantly to release the starch from the rice, creating a velvety consistency.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Roasting, Simmering Cuisine: Italian Courses: Dinner, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1520

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 2 teaspoon Olive oil
• 1 medium-sized Onion
• 2 clove Garlic
• 1 cup Arborio rice
• 4 cup Vegetable broth
• 1 cup White wine
• 1 teaspoon Thyme
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Nutritional yeast
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 200°C (400°F). Cut the butternut squash into small cubes and toss with 1 teaspoon of olive oil. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. In a large saucepan, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the arborio rice to the saucepan and stir well to coat the rice with the oil. Cook for 1-2 minutes.
4. Pour in the white wine and cook until it is mostly absorbed by the rice.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is tender and creamy, about 20 minutes.
6. Stir in the roasted butternut squash, thyme, salt, and black pepper. Cook for an additional 5 minutes to heat the squash.
7. Remove from heat and stir in the nutritional yeast.
8. Let the risotto rest for 10 minutes before serving. Garnish with fresh parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 68g23%

Sugars 6g

Protein 7g15%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.