Butternut Squash Risotto

Perfect for an impressive, flavorful dinner.

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This vegan and dairy-free butternut squash risotto with asparagus is comfort food perfection, hearty and easy to make from scratch!

Step 1

Add the butternut squash to a baking tray, drizzle with olive oil and bake for 25-30 minutes,

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Step 2

Add the arborio rice and lightly toast it for a couple of minutes.

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Step 3

Add vegetable stock 1/2 cup at a time, stirring continuously until it absorbs fully before adding more. Continue until you have 1 cup stock left.

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Step 4

add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock.

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Step 5

Stir for 5 minutes more, then add spinach and lemon juice,

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Season with black pepper, then serve and enjoy!