Description
A creamy and comforting vegan risotto made with sweet kabocha squash, fragrant sage, and a hint of white wine. This dairy-free dish offers a rich, satisfying flavor perfect for any occasion.
Ingredients
Scale
- 1 small kabocha squash (about 2.5 to 3 lbs), peeled, deseeded, and cubed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 ½ cups Arborio rice
- ¾ cup dry white wine
- 4–5 cups vegetable broth, warmed
- ½ teaspoon salt, or to taste
- Freshly cracked black pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan butter (optional)
- Optional garnish: fried sage leaves or chopped parsley
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed kabocha squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt. Roast for 25–30 minutes, or until fork-tender.
- Transfer the roasted squash to a blender with ½ cup of warm broth and blend until smooth. Set aside.
- In a heavy pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5–6 minutes, until translucent.
- Stir in the minced garlic and sage, cooking for another minute until fragrant.
- Add the Arborio rice and stir to coat with the onion and oil mixture. Toast for about 2 minutes, stirring frequently.
- Pour in the white wine and stir continuously until the liquid is mostly absorbed.
- Begin adding the warm broth, one ladleful at a time. Stir gently and constantly, allowing the rice to absorb the liquid before adding more. Continue this process for about 25 minutes, or until the rice is al dente and the mixture is creamy.
- Stir in the squash purée, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Stir in the nutritional yeast and vegan butter (if using) for a silky finish.
- Serve hot, garnished with fried sage leaves or chopped parsley.
Notes
- For a rustic texture, a potato masher can be used instead of a blender for the squash.
- This creamy vegan kabocha squash risotto pairs well with a crisp green salad or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
Keywords: Creamy Vegan Kabocha Squash, vegan kabocha squash risotto, creamy kabocha squash, sage and white wine risotto, dairy-free risotto, Japanese pumpkin risotto