Tonight’s post will be the last recipe for Vegan Mofo 2014! I (unfortunately) forgot my computer on my trip to Las Vegas this week and so neglected to post 3 times! BUT never fear, now I’ll have something to post into October!
Tonight’s dish is a dreamy, creamy, comforting, perfect for fall vegan risotto. This vegan risotto is a perfect creamy, comforting homage to fall with roasted butternut squash, savory sage, and that rich fennel. It may be my favorite recipe of vegan mofo. It’ll be just the dish to wow all your friends. It’s gourmet without the work! The only thing you will want to keep in mind for this recipe is that it requires a roasted butternut squash, so you’ll need to roast your squash prior to making the risotto, otherwise your dish cook time will add 30 minutes (and if you’re hungry you won’t want to wait!).
A few things to keep in mind about risotto, risotto can come out sort of chalky if you don’t add enough liquid, so it may seem like this dish uses way too much liquid to rice ratio, but arborio rice expands a lot!
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Also, another key to risotto is to just be patient and just keep stirring. You don’t want a layer of burnt arborio rice in the bottom of your pan, trust me. But other than those things, this is a basic throw everything together and stir recipe! Super easy! Plus this recipe for a fall vegan risotto is a great recipe to alter to fit your particular tastes! Don’t like fennel? Substitute rosemary! Etc.
- Butternut Squash Puree
- ½ butternut squash, roasted (directions below) and cubed
- ½ cup canned coconut milk
- 2 sprigs rosemary, chopped
- 5 sage leaves, chopped
- 1 Tbl Earth Balance
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 Tbl coconut oil
- 1 cup Arborio rice
- ½ cup of vegan dry white wine (you can substitute more broth if you don’t want alcohol in the dish)
- 3 cups vegan broth of your choice
- salt and pepper, to taste
- fennel fronds (the green parts), for garnish
- Preheat your oven to 350 degrees F.
- Cut your butternut squash in half lengthwise. Scoop out the seeds like you would when carving a pumpkin. Drizzle with about 1 tsp of coconut oil over the fleshy side and bake, flesh side up, until tender and until the skin is bubbly, about 30-45 minutes.
- Once your butternut squash has roasted, let it cool and remove the skins, and chop your butternut squash into small cubes.
- Prepare your butternut squash puree for the risotto. I used a food processor, but you could use a blender or mash by hand. Combine your butternut squash cubes, coconut milk, rosemary, and sage and process until smooth. Set aside.
- In a large heavy bottomed pot, heat your butter over medium heat. Add in your garlic cloves and fennel and sauté until lightly browned for about 3 minutes.
- Add in another tablespoon of coconut oil to your pan and add in the rice. You will want to coat the rice in the oil and keep stirring so that the rice toasts, but does not stick to the pan. Do this until you see the rice turning translucent or for about 2 minutes.
- Add in your wine, be careful it can pop! Stir around your wine until it coats and deglazes the bottom of the pan for just a minute.
- Add in 1 cup of your broth and keep stirring in order to keep your rice from sticking and in order to make it so that your broth can be fully absorbed. Keep stirring.
- Add in 1 cup of broth at a time until all 3 cups are absorbed by the rice. Keep stirring and checking to make sure it doesn’t all stick to the bottom, but some is bound to, so don’t be upset if it does…
- Once your rice seems to have absorbed a lot of the liquid, add in your set aside butternut squash puree that you prepared earlier. Stir until it is well incorporated and until it heats up and the rice absorbs some more.
- Once your puree is hot, remove from heat, top the risotto with some fennel fronds, and serve immediately.
- Snob Away!
This fall risotto may take a little bit of time, but its 100% worth the wait.
Leave me a comment below and let me know how it goes! I know you and your friends will love this dish!
If you like the looks of this recipe, you’ll love my new fall vegan recipe ebook! This is one of the recipes featured in the book!
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