Description
A creamy and comforting Butternut Squash Risotto infused with saffron and enriched with plant-based cheese. This dish combines roasted butternut squash’s natural sweetness with subtle floral saffron notes, creating a vibrant, flavorful, and satisfying meal perfect for cozy dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2 cups butternut squash, peeled and diced
- 1 1/2 cups Arborio rice
- 1/4 teaspoon saffron threads
- 5 cups vegetable broth (warm)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1/2 cup plant-based cheese, shredded or crumbled
- 1 teaspoon apple cider vinegar (natural)
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients: Peel, seed, and dice the butternut squash into bite-sized cubes. Finely chop the yellow onion and mince the garlic cloves. Soak the saffron threads in a small amount of warm vegetable broth to release their flavor and color.
- Roast the Butternut Squash: Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
- Sauté the Aromatics: While the squash roasts, heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the chopped onion and sauté until translucent and soft. Stir in the minced garlic and cook for about one minute until fragrant, avoiding burning.
- Toast the Rice: Add the Arborio rice to the pan with onions and garlic. Stir constantly for 2-3 minutes to lightly toast the rice and enhance its nutty aroma.
- Add the Broth and Saffron: Gradually pour the warm vegetable broth, about half a cup at a time, into the rice mixture. Stir gently and continuously, letting the rice absorb the liquid before adding more. Halfway through, stir in the saffron-infused broth to distribute color and flavor evenly.
- Combine Roasted Butternut Squash: When the rice is nearly cooked but still slightly firm (after about 18-20 minutes), gently fold in the roasted butternut squash cubes. Continue stirring and adding broth if needed until the rice reaches a creamy and tender consistency.
- Finish with Plant-Based Cheese and Seasoning: Remove the pan from heat. Stir in the plant-based cheese for extra creaminess. Add a splash of natural apple cider vinegar to brighten flavors, then season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
Notes
- Choose quality Arborio rice to ensure a silky texture and avoid mushiness.
- Pour hot broth gradually and stir frequently for the creamiest risotto.
- Soak saffron in warm broth to maximize flavor and color infusion.
- Proper roasting of butternut squash adds caramelized sweetness and depth.
- Add plant-based cheese off the heat to prevent separation and keep risotto luscious.
- Use frozen butternut squash after thawing and patting dry to avoid excess moisture.
- For added texture and flavor, garnish with toasted pine nuts or sprinkle smoked turkey bacon slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash, risotto, saffron, creamy, plant-based cheese, vegetarian, gluten free, autumn recipe
