Vegan Butternut Squash Risotto

Submitted by kathleenkirbyturner

"Simple. Delicious. Vegan. Gluten-Free and Added-Sugar-Free. What could be better?"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 3 -4 cups vegetable broth
• 2 tablespoons olive oil
• 2 stalks celery, finely chopped
• 1 cup arborio rice
• 2 tablespoons white wine
• 1 1⁄2 cups butternut squash, grated
• 1 teaspoon salt

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.