Vegan Delicata Squash Risotto

Vegan Delicata Squash Risotto

I love this vegan delicata squash risotto. I always make this recipe when I see delicata squashes in the supermarket.   The good thing about this recipe is that it can be made with any squash! When I cannot find delicata squashes butternut squash works perfectly!   Try this recipe with some herbed tofu for some extra protein. Enjoy!  

Vegan Delicata Squash Risotto

Ingredients Serves 6   1-1/2 tablespoons olive oil

1 small sweet onion, minced
3 cloves garlic, minced
1 teaspoon minced rosemary
sea salt to taste
freshly ground black pepper
1 cup Arborio rice
1/3 cup white wine
3 cups vegetable broth, divided
2 cups delicata squash, peeled and cubed, and a few slices for garnishing
1 cup vegan mozzarella-style cheese (optional)
1/2 cup vegan Parmesan, divided
1-1/2 cups matchstick potatoes (homemade or store-bought) and 2 cups baby arugula

Instructions

1. In a large frying pan over medium heat, heat half of the olive oil.

Sautée onion, garlic, rosemary, salt, and pepper until onions are translucent, about 10 minutes. Stir often to prevent burning.

2. Add Arborio rice and sautée until rice is browned about 5 minutes. Stir in white wine and cook until all liquid has been absorbed. Reduce heat to medium-low and keep a close eye on rice while you begin the next step.

3. In a saucepan (I use a cast-iron)  over medium-high heat add the remaining olive oil and cook the delicata squash, carefully stirring, until caramelized. Salt to taste. Add the squash and baby arugula to the rice and combine.

4. Remove rice from stove top and preheat oven to 385 degrees. If you are using, stir in mozzarella and 1/4 cup vegan Parmesan into rice mixture and transfer to 9 x 12-inch casserole dish. Top with remaining Parmesan and matchstick potatoes. Bake casserole for 15 minutes, until the top, is golden brown. Serve hot.

Vegan Delicata Squash Risotto

 
 
 
 

Vegan Delicata Squash Risotto

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1-1/2 tablespoons olive oil
  • 1 small sweet onion minced
  • 3 cloves garlic minced
  • 1 teaspoon minced rosemary
  • sea salt to taste
  • freshly ground black pepper
  • 1 cup Arborio rice
  • 1/3 cup white wine
  • 3 cups vegetable broth divided
  • 2 cups delicata squash peeled and cubed, and a few slices for garnishing
  • 1 cup vegan mozzarella-style cheese optional
  • 1/2 cup vegan Parmesan divided
  • 1-1/2 cups matchstick potatoes homemade or store-bought and 2 cups baby arugula

Instructions

Instructions

  1. In a large frying pan over medium heat, heat half of the olive oil.
  2. Sautée onion, garlic, rosemary, salt, and pepper until onions are translucent, about 10 minutes. Stir often to prevent burning.
  3. Add Arborio rice and sautée until rice is browned about 5 minutes. Stir in white wine and cook until all liquid has been absorbed. Reduce heat to medium-low and keep a close eye on rice while you begin the next step.
  4. In a saucepan (I use a cast-iron)  over medium-high heat add the remaining olive oil and cook the delicata squash, carefully stirring, until caramelized. Salt to taste. Add the squash and baby arugula to the rice and combine.
  5. Remove rice from stove top and preheat oven to 385 degrees. If you are using, stir in mozzarella and 1/4 cup vegan Parmesan into rice mixture and transfer to 9 x 12-inch casserole dish. Top with remaining Parmesan and matchstick potatoes. Bake casserole for 15 minutes, until the top, is golden brown. Serve hot.
This vegan delicata squash risotto is more than a side dish! It looks beautiful, tastes amazing, and is super easy to make.



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