Recipe: Butternut Squash Risotto

Morgan Shupe October 8th, 2014

Your patience will be rewarded with this delicious plant-based risotto recipe from the good folks at Vega

 

alt

 

Editors’ Note: This article originally appeared at myvega.com. Big thanks to Vega for letting us republish and share with our readers!


Prep Time: 90 minutes | Total Time: 90 minutes

Ingredients

  • 1 large butternut squash, peeled and diced
  • 2 Tbsp olive oil
  • 1 leek, washed well and sliced thin
  • 1 clove garlic, diced
  • ½ cup dry white wine
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 tsp saffron threads (optional)
  • Salt and pepper, to taste

Preparation

1. Preheat oven to 400 F.
2. Toss butternut squash with 1 tablespoon olive oil, salt and pepper.
3. Bake on a cookie sheet for 25 to 30 minutes, until soft.
4. In a small saucepan, simmer vegetable broth and cover.
5. In a heavy-bottomed pan over medium to low heat, add 1 tablespoon olive oil and leek.
6. Sauté until soft, 5 to 6 minutes, then add garlic. Sauté 1 minute.
7. Add rice and stir to coat rice in oil.
8. Add in wine and the saffron (optional) to rice. Allow to cook for 2 minutes.
9. Add in two ladles of broth to rice. Stir once and simmer. Allow stock to absorb into rice, 5 to 10 minutes, stirring as need but not excessively.
10. Repeat step 9 until rice is cooked through but still al dente. Only add more stock once rice is slightly dry. Cooking time is usually about 30 minutes.
11. Take off heat and add in squash. Season with salt and pepper.


Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist.

 

Leave A Comment

avatar
 
 

HELP US KEEP OUR  WEBSITE FREE

trailrunnermag.com is completely free. We don’t have a paywall and you don’t have to be a member to access thousands of articles, photos and videos. Our editorial and design team—and all of our contributors—are trail runners just like you who love the sport and want to share all the great things it has to offer. 

But we can’t do it without you. Your support is critical for keeping our website free and delivering the most current news, the most in-depth stories and the best photography in the running world.

For 20 years Trail Runner has committed to excellence and authenticity. Your subscription to our print magazine or donation will help us continue down a path that is uncompromised, and keep the website free for trail runners like you.