Butternut Squash Risotto w/ Sage Walnut Pesto

Updated at: Sun, 21 Jan 2024 23:40:51 GMT

Step 1

Preheat the oven to 400 degrees F (200 C). Toss the diced squash with 1 tbsp olive oil and a dash of salt. Bake in the oven for 30 minutes.

Step 2

Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and bake in the oven for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.

Step 3

Divide the cooked squash into two portions. Blend one portion with the roasted garlic and 1.5 cups of stock.

Step 4

On medium heat, add 1.5 tbsp EVOO to a pan. Add the onions and cook for 5 minutes until golden. Stir in the rice and sage.

Step 5

Once the rice is translucent (about 3 minutes), reduce to low heat and add in the pumpkin puree. Gradually add the vegetable stock ¼ cup at a time, stirring continuously. Monitor the pot closely to prevent the rice from sticking to the bottom.

Step 6

While the risotto is cooking, prepare the vegan parmesan by blending cashews, nutritional yeast, garlic, and salt.

Step 7

For the pesto, blend the walnut, sage, parsley, olive oil, and nutritional yeast in a blender.

Step 8

Once all the liquid has been absorbed by the rice, taste it to ensure it's cooked and al dente. Stir in the vegan parmesan.

Step 9

Plate the risotto, top with the remaining pumpkin, about 2 tbsp of walnut sage pesto per plate, black pepper to taste, and additional vegan parmesan. Enjoy!

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