Butternut Squash Risotto - Vegan

By jacewildman

Ingredients

• 1 cup arborio rice
• 3 cups fat free low sodium vegetable broth
• 1 cup butternut squash puree
• 3 cloves garlic, chopped
• 3 shallots, chopped
• 5 sage leaves, finely chopped
• 1 tsp olive oil
• 2 oz dry white wine
• freshly ground pepper
• 1 tsp salt

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

In a medium sauce pan, heat broth and squash puree.
Keep stock hot on a low heat.

In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden, add risotto and sage and stir well to coat each grain with butter.

Add the wine and stir until it is absorbed. Add salt and pepper and the stock a ladleful at a time, until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
Continue this process until all the stock is used, about 25-30 minutes from the time you started. Serve immediately.