Butternut Squash and Leek Risotto
This butternut squash and leek risotto is a creamy, comforting, and flavorful dish that's perfect for a cozy fall or winter meal. The squash and leeks add a natural sweetness and depth of flavor to the risotto, while the nutritional yeast provides a cheesy, umami-rich taste. This dish is easy to make and can be tailored to your own preferences, so it's sure to become a favorite.
Risotto is a classic Italian dish that is made with Arborio rice, a short-grain rice that has a high starch content. The rice is cooked in a broth, typically made with vegetables or meat, and is stirred constantly until it becomes creamy. Risotto can be made with a variety of different ingredients, including vegetables, seafood, or meat. This particular recipe for butternut squash and leek risotto is a vegetarian take on the classic dish. The butternut squash and leeks add a natural sweetness and depth of flavor to the risotto, while the nutritional yeast provides a cheesy, umami-rich taste. This dish is easy to make and can be tailored to your own preferences, so it's sure to become a favorite.
Butternut Squash and Leek Risotto Butternut Squash and Leek Risotto Butternut Squash and Leek Risotto Butternut Squash and Leek Risotto
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 2 leeks, thinly sliced
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/4 cup nutritional yeast
  • Vegan butter or olive oil, for greasing the pan
  • Salt and pepper to taste
Instructions
  1. Heat a large pot over medium heat. Add a drizzle of oil or a knob of butter to grease the pan.
  2. Add the leeks and cook until softened, about 5 minutes.
  3. Add the butternut squash and cook for another 5 minutes, until it starts to soften.
  4. Add the Arborio rice and stir to coat in the oil or butter.
  5. Gradually add the vegetable broth, one cup at a time, stirring constantly. Allow the rice to absorb the broth before adding the next cup.
  6. If desired, add the white wine and allow it to cook off for a few minutes.
  7. Once the rice is tender and cooked through, about 18-20 minutes, stir in the nutritional yeast.
  8. Season to taste with salt and pepper.
Why It Works
  • The combination of butternut squash and leeks creates a naturally sweet and flavorful base for the risotto.
  • The nutritional yeast adds a cheesy, umami-rich taste to the dish.
  • Cooking the risotto slowly and stirring it constantly allows the rice to absorb the flavors of the vegetables and broth, resulting in a creamy and flavorful dish.