Vegan Butternut Squash Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
  • Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
  • Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
  • 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.
  • 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.
Advertisement