Vegan Butternut Squash Risotto with Leeks and Spinach

About this recipe

Discover the comforting flavors of this vegan butternut squash risotto. This dish combines roasted squash, leeks, and spinach for a creamy, satisfying bowl perfect for any cozy night in. Quick to prepare and rich in flavor, it's sure to become a favorite.

Ingredients

• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil, divided
• 1 leek, white and light green parts only, thinly sliced
• 1 clove garlic, 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

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss diced butternut squash with 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes until tender.

3. 3

   Heat remaining tablespoon olive oil in a saucepan over medium heat. Sauté leeks and garlic until softened, about 3-4 minutes.

4. 4

   Add arborio rice to the saucepan and stir to coat. Toast rice lightly for 1-2 minutes.

5. 5

   Pour in white wine and stir until absorbed.

6. 6

   Add warm vegetable broth, one cup at a time, stirring frequently. Continue until broth is absorbed and rice is al dente.

7. 7

   Stir in roasted squash, spinach, and nutritional yeast. Cook until spinach wilts and risotto is creamy. Season with salt and pepper.

8. 8

   Serve hot.