Vegan Butternut Squash Risotto Creamy and Comforting

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon nutritional yeast (optional, for extra flavor)
• to taste salt and pepper
• to taste fresh parsley, chopped (for garnish)
• to taste lemon zest (for garnish)

Instructions

1. In a large saucepan, bring 1 cup of vegetable broth to a simmer. Add the diced butternut squash and cook for about 10 minutes, or until tender. Once cooked, remove from heat and use a fork or masher to puree it, leaving some chunks for texture. Set aside.
2. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add the arborio rice to the pot with the onion and garlic. Stir well, letting the rice toast in the oil for about 2-3 minutes until it becomes slightly translucent around the edges.
4. Pour in the remaining vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 20-25 minutes, allowing the rice to cook and develop a creamy texture.
5. Once the rice is al dente and creamy, fold in the butternut squash puree along with thyme and nutritional yeast (if using). Stir until well combined and heated through. Season with salt and pepper to taste.
6. Remove the risotto from heat. Serve in bowls, garnished with fresh chopped parsley and a sprinkle of lemon zest for a refreshing touch.