About the Recipe
This recipe is for a Vegan Butternut Squash Risotto with Leeks and Spinach. It's a creamy and comforting dish that combines the natural sweetness of butternut squash with the savory flavors of leeks and spinach.
1 medium-sized butternut squash, peeled and diced into small cubes (about 2 cups)
1 leek, white and light green parts only, thinly sliced
1 garlic clove, minced
1 cup arborio rice
3 cups vegetable broth
1/4 cup nutritional yeast
2 cups fresh spinach, roughly chopped
2 tbsp olive oil
Salt and black pepper, to taste
In a large saucepan, heat olive oil over medium heat. Add leeks and garlic, and cook until leeks are soft and translucent.
Add the butternut squash to the pan and cook for 5 minutes, stirring occasionally.
Add the arborio rice to the pan and stir to coat the rice with the oil. Cook for 2-3 minutes, stirring frequently.
Begin adding vegetable broth to the pan, about 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue adding broth and stirring for 20-25 minutes, or until the rice is tender and the risotto is creamy.
Stir in the nutritional yeast and spinach and cook for an additional 2-3 minutes, or until the spinach is wilted and the nutritional yeast is fully incorporated.
Season with salt and black pepper, to taste.
Serve hot and enjoy!
You can make this dish even creamier by adding a tablespoon of vegan butter or vegan cream cheese at the end of cooking.
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. It may thicken up when chilled, but you can add a little bit of water or vegetable broth when reheating to bring it back to its creamy consistency.