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Vegan Delicata Squash Risotto
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Side Dish
Cuisine: Italian
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
  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.