This Creamy Vegan Butternut Squash Risotto with Sage and Hazelnuts is the perfect comfort food for a cozy fall evening. The creamy texture of the risotto pairs beautifully with the sweet and savory flavors of roasted butternut squash, fresh sage, and crunchy hazelnuts. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for dinner. Whether you’re hosting a dinner party or just looking for a special meal to enjoy at home, this risotto is sure to impress.
Ingredients
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 1/2 cups Arborio rice
4 cups vegetable broth, warmed
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup nutritional yeast
1 tbsp fresh sage, finely chopped
1/4 cup hazelnuts, toasted and chopped
2 tbsp vegan butter
1/2 cup dry white wine (optional)
Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Set aside.
2. Prepare the Risotto Base
In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the Arborio Rice
Add the Arborio rice to the pan and stir to coat the rice with the oil, onion, and garlic mixture. Toast the rice for about 2 minutes, stirring frequently. If using, pour in the white wine and cook until the liquid is absorbed.
4. Slowly Add the Broth
Begin adding the warmed vegetable broth, one ladleful at a time, to the rice. Stir constantly, allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes. You may not need all of the broth.
5. Stir in the Roasted Squash and Nutritional Yeast
Once the rice is fully cooked, stir in the roasted butternut squash and nutritional yeast. Cook for an additional 2-3 minutes to heat everything through.
6. Finish with Sage and Hazelnuts
Stir in the fresh sage and vegan butter until melted and well combined. Taste and adjust the seasoning if necessary. Serve the risotto topped with toasted hazelnuts for added crunch.
Recipe Ratings
This recipe is high in vitamins, fiber, and healthy fats, using wholesome ingredients with minimal processing. The addition of butternut squash provides an extra boost of nutrients, making it an excellent choice for a balanced meal.
The combination of creamy rice, sweet butternut squash, and the subtle earthiness of sage creates a dish bursting with flavor. The toasted hazelnuts add a delightful crunch, making each bite satisfying and delicious.
This recipe requires about 45 minutes to prepare, mainly due to the roasting of the butternut squash and the careful attention needed for the risotto. It’s not the quickest meal, but the effort is well worth it.
I first came across this recipe at a vegan food festival in Portland. It was a chilly autumn day, and the warm, aromatic scent of this risotto immediately drew me in. The chef behind the booth explained how the combination of roasted butternut squash and sage was a classic pairing, but the addition of hazelnuts was a personal twist. Intrigued, I decided to give it a try at home. The first time I made it, I was amazed at how well the flavors came together, creating a dish that was both comforting and sophisticated.
As a vegan cook, I love how this recipe brings out the best of fall ingredients. The sweet, caramelized squash pairs perfectly with the creamy risotto, and the toasted hazelnuts add a delightful crunch that makes the dish feel special. While it does take a bit of time to prepare, it’s a fantastic choice for a weekend dinner or a special occasion. If you’re someone who enjoys rich, savory flavors and the satisfaction of a well-made dish, this risotto is definitely worth adding to your repertoire.
Nutrition Facts
The nutrition facts for this recipe indicate that it’s a well-rounded meal, offering a good balance of carbohydrates, fats, and protein. The high fiber content from the butternut squash and hazelnuts is a great addition, promoting digestive health and keeping you feeling full longer. While the sodium content is moderate, it can be reduced by using low-sodium vegetable broth if necessary. Overall, this dish is a nutrient-dense option that fits well into a healthy, plant-based diet.
