VEGAN BUTTERNUT SQUASH RISOTTO

Vegan Butternut Squash Risotto image

Provided by Ex-Pat Mama

Categories Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

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3 -4 cups vegetable broth
2 tablespoons olive oil
2 stalks celery, finely chopped
1 cup arborio rice
2 tablespoons white wine
1 1/2 cups butternut squash, grated
1 teaspoon salt

Steps:

Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

Nutrition Facts : Calories 271.4, Fat 7.1, SaturatedFat 1, Sodium 600.5, Carbohydrate 46.5, Fiber 2.8, Sugar 1.6, Protein 3.9