Creamy Vegan Butternut Squash Risotto

Instructions

1. Roast the Butternut Squash
   Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
2. Sauté the Base
   In a large pot or deep skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic and cook for another minute.
3. Toast the Rice
   Add the Arborio rice to the pot and stir well to coat it with the oil. Cook for 2-3 minutes until the edges of the rice grains are translucent. Deglaze the Pan
   Pour in the white wine (if using) and stir until absorbed. If skipping the wine, move directly to the next step.
4. Cook the Risotto
   Add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. Blend Some Squash
   Mash or blend half of the roasted butternut squash into a puree. Stir it into the risotto for a rich, creamy texture.
6. Finish and Serve
   Stir in the nutritional yeast, nutmeg, vegan butter (if using), and the remaining roasted squash. Season with salt and pepper to taste.
7. Garnish and Enjoy
   Serve the risotto hot, garnished with fresh sage or parsley and toasted nuts for a delicious crunch.