Plant-Based Risotto Recipe

Instructions

1. Roasted Vegetables: Preheat the oven to 375° and chop butternut squash and Brussels sprouts. Then, add to an aluminum baking tray with the oil, salt, black pepper, dried sage and garlic powder. Mix together until the vegetables are evenly coated with the oil and spices. Spread the vegetables out so they are not layered on top of one another.
   

2. Roast for 30 to 35 minutes until the vegetables start to brown and caramelize. Remove the tray from the oven and set aside.

3. Risotto: Make the risotto while vegetables are roasting.
   

4. Add the vegan butter to a large pot or sauce pan and melt over medium heat. Add in the chopped shallot and minced garlic to the pan and sauté for 2 to 3 minutes until softened and translucent, stirring consistently.
   

5. Add in the Arborio rice and stir so the grains are coated with the butter. Sauté about one minute to lightly toast the rice.
   

6. Turn the heat to low and add 1.5 cups of vegetable broth and Italian seasoning. Simmer over low heat, stirring frequently, until all the liquid has been absorbed and the rice appears almost dry.
   

7. Add another half cup of broth, stir, and continue cooking until absorbed. Continue this process adding 1/2 cup of broth at a time using a total of 3 1/2 to 4 cups vegetable broth until the rice is firm, chewy and no longer crunchy. Make sure to stir the risotto frequently so it does not stick to the bottom of the pan. This process should take about 20 to 25 minutes.
   

8. When risotto is chewy and al dente, add in the nutritional yeast and stir. Then, add in the roasted butternut squash and Brussels sprouts. Stir until evenly mixed into the rice.
   

9. Season with salt and pepper to taste. Remove the risotto from the heat and serve immediately.