Butternut Squash Risotto with Crunchy Sage

A vegan and indulgent risotto; full of flavor with no dairy in sight!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot or Dutch oven over medium heat, cook squash in olive oil for 5 minutes, until golden brown.

Step 2

Add onion and garlic and cook for another 5 minutes, stirring regularly.

Step 3

Add Doenjang and rice, and cook for a minute stirring.

Step 4

Add one cup of water and Yondu. Simmer for 15 minutes, stirring often and adding water as needed (up to 3.5 cups). After cooking, let rest for 5 minutes before serving.

Step 5

In the meantime make the topping: in a small pan over medium heat, combine oil, pumpkin seeds, and sage and cook for a few minutes until sage turns a few shades darker.

Step 6

Serve risotto topped with crunchy pumpkin seeds and sage.