Wagon Wheel
Crafted With Love and Served With A Smile
Vegan Butternut Squash Risotto with Leeks and Spinach
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Serves:
4 Servings
Level:
Easy
About the Recipe
This recipe is for a Vegan Butternut Squash Risotto with Leeks and Spinach. It's a creamy and comforting dish that combines the natural sweetness of butternut squash with the savory flavors of leeks and spinach.
Ingredients
1 medium-sized butternut squash, peeled and diced into small cubes (about 2 cups)
1 leek, white and light green parts only, thinly sliced
1 garlic clove, minced
1 cup arborio rice
3 cups vegetable broth
1/4 cup nutritional yeast
2 cups fresh spinach, roughly chopped
2 tbsp olive oil
Salt and black pepper, to taste
Preparation
In a large saucepan, heat olive oil over medium heat. Add leeks and garlic, and cook until leeks are soft and translucent.
Add the butternut squash to the pan and cook for 5 minutes, stirring occasionally.
Add the arborio rice to the pan and stir to coat the rice with the oil. Cook for 2-3 minutes, stirring frequently.
Begin adding vegetable broth to the pan, about 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue adding broth and stirring for 20-25 minutes, or until the rice is tender and the risotto is creamy.
Stir in the nutritional yeast and spinach and cook for an additional 2-3 minutes, or until the spinach is wilted and the nutritional yeast is fully incorporated.
Season with salt and black pepper, to taste.
Serve hot and enjoy!
Notes:
You can make this dish even creamier by adding a tablespoon of vegan butter or vegan cream cheese at the end of cooking.
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. It may thicken up when chilled, but you can add a little bit of water or vegetable broth when reheating to bring it back to its creamy consistency.
