Vegan Butternut Squash Risotto with Leeks and Spinach
Stanley Yang
over 1 year ago
This creamy and flavorful vegan risotto is made with roasted butternut squash, sautéed leeks, and wilted spinach. It's the perfect comfort food for a cozy night in.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
8g
Fat
8g
Sat Fat
1g
Carbs
60g
Chole
0mg
Fiber
6g
Sugar
6g
Sodium
800mg
Ingredients
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil, divided
- 1 leek, white and light green parts only, thinly sliced
- 1 garlic clove, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 cups baby spinach
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Toss the diced butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced leek and garlic and sauté for 3-4 minutes, or until softened.
- Add the Arborio rice to the saucepan and stir to coat it in the oil. Cook for 1-2 minutes, or until the rice is lightly toasted.
- Add the white wine to the saucepan and stir until it has been absorbed by the rice.
- Add the vegetable broth to the saucepan, one cup at a time, stirring constantly and waiting for each cup to be absorbed before adding the next.
- Once all of the broth has been added and absorbed, stir in the roasted butternut squash, baby spinach, and nutritional yeast. Cook for 2-3 minutes, or until the spinach has wilted and the risotto is creamy and tender.
- Season with salt and pepper to taste and serve hot.
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