Roasted Butternut Squash Risotto with Sage

Ingredients

• 1 cup arborio rice
• 1 medium butternut squash
• 4 cups vegetable broth
• 10 leaves fresh sage leaves
• 1 medium onion
• 3 cloves garlic
• 1 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and cube the butternut squash into 1-inch pieces.

3. 3

   Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper.

4. 4

   Spread the squash on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

5. 5

   While the squash is roasting, dice the onion and mince the garlic.

6. 6

   In a large saucepan, heat the remaining tablespoon of olive oil over medium heat.

7. 7

   Add the diced onion and sauté for about 5 minutes, until translucent.

8. 8

   Add the minced garlic and fresh sage leaves, cooking for an additional 1-2 minutes until fragrant.

9. 9

   Stir in the arborio rice, toasting it for about 2-3 minutes until slightly translucent.

10. 10

    Pour in the vegetable broth and water, stirring well to combine.

11. 11

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, stirring occasionally, until the rice is creamy and al dente.

12. 12

    Once the rice is cooked, fold in the roasted butternut squash, nutritional yeast, and lemon juice. Stir gently to combine.

13. 13

    Taste and adjust seasoning with additional salt and pepper if needed.

14. 14

    Serve warm, garnished with extra sage leaves and a drizzle of olive oil if desired.