Roasted Butternut Squash Risotto with Leeks, Fresh Sage, and Toasted Walnuts. (Vegan, of course!)

12 Nov

I adore risotto.

Nothing that I eat brings me more comfort.  A glass of wine with a bowl of creamy risotto.  Hanging out with Lucky.  Perfection.

Make this on a night in.  A night when you can take your time and stir and visit.  Since you are opening a bottle of wine, you may as well have a glass!  It is a great date night.  And one you don’t need a sitter for!  Just have a late dinner after kids are in bed and relax and unwind together.

But warning, this is not a quick fix meal!!!  Take your time and enjoy!

Roasted Butternut Squash Risotto with Leeks, Fresh Sage, and Toasted Walnuts

  • One butternut squash, peeled and seeded and cut into chunks.
  • Olive oil
  • Kosher salt and pepper
  • 2 boxes (8 cups) vegetable broth
  • 2 leeks, sliced
  • 4-5 fresh sage leaves
  • 2 cups Arborio rice
  • White wine of your choice
  • Walnuts, toasted at 350 for 10 minutes or until starting to brown, then chopped
  • Shaved or grated Parmesan/Romano for non vegans.  I loved it without, but Luck loves it with.  🙂
  1. Place squash on a baking sheet with a drizzle of olive oil and kosher salt and pepper.  Roast on 350 for 30 minutes, or until they are fork tender.  Try not to eat them all out of the pan.  If you would prefer to cook without oil, simply steam your squash!  Once it is cooled a bit, take the back of a wooden spoon and smash it down.  You can leaved some bigger size pieces.  I like it not being uniformed.
  2. Meanwhile, place your vegetable broth in a pot and bring to a simmer. Once it is simmering, turn to warm and leave it there.  You will need hot broth for the risotto.  And a ladle.
  3. Heat the pot you plan to make the risotto in with a little bit of oil.  You don’t need much at all. You can also water saute’ at this point and not use oil at all.  Add the leeks and a little salt and pepper and cook for 8 minutes or so until they are soft and translucent.  Add your chopped, fresh sage and stir and cook a bit longer. Remove those to a plate and set aside.
  4. Using that same pot, now add a little bit of olive oil and add your dry rice.  Cook and stir for a bit.  Some say you need to cook until you hear the rice popping like a glass sound.  Just give it a good few minutes over medium heat.
  5. Now add 1/2 – 3/4 cups of white wine and stir until all of the liquid is absorbed. This is how you will cook the remainder of this dish!
  6. Once the wine has been absorbed, add a ladle of the warm veg broth.  Stir until it is all absorbed and repeat.  As you get down to the bottom of the broth, start tasting.  You want the rice to still have a bit of a bite to it and not be mushy, but you don’t want it under cooked.  So taste along the way!
  7. Once your rice is at the perfect texture, stir in the butter nut squash and the leek/sage mixture.  Taste for seasoning!  If you need to add more Kosher salt, now is the time.  Add a good amount of fresh cracked pepper
  8. Top each serving with toasted walnuts.  And if you eat cheese, top with a good hard cheese (Romano or Parmesan).
  9. Grab your wine and serve with a salad and enjoy!
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3 Responses to “Roasted Butternut Squash Risotto with Leeks, Fresh Sage, and Toasted Walnuts. (Vegan, of course!)”

  1. Dana McKenna November 13, 2012 at 10:11 am #

    Another amazing recipe. Can i just move into your kitchen? This may have to be my first venture with risotto.

    • brittluck November 13, 2012 at 5:21 pm #

      And I want to move in to YOURS!!!

Trackbacks/Pingbacks

  1. Something fishy is going on here….. (and a meal plan) « Pressing on… - January 20, 2013

    […] Leftover butternut squash risotto.  Made this as a family last night.  We all enjoyed it so much and I LOVE that the kids are […]

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