Vegan Butternut Squash Risotto with Leeks and Spinach

Stanley Yang

Stanley Yang

about 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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