STREAMING NOW: Carnivorous

Vegan Butternut Squash Risotto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Simple. Delicious. Vegan. Gluten-Free and Added-Sugar-Free. What could be better?”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
  2. Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
  3. Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
  4. Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
  5. Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: