Butternut Squash Risotto with Crunchy Sage

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By Yondu Culinary Studio

Butternut Squash Risotto with Crunchy Sage

Name: Butternut Squash Risotto with Crunchy Sage
Cuisine: Italian, European, Mediterranean, Asian
Ingredients: 9 oz butternut squash, diced (approx a quarter of a squash); 2 Tbsp. olive oil; ½ onion, chopped; 1 garlic clove, minced; 1 Tbsp. Doenjang (Korean soybean paste); 1 cup rice (aroborio, carnaroli, or other short-grain varieties); 2 Tbsp. Yondu; 3.5 cups water; 1 tsp olive oil; 1 Tbsp. pumpkin seeds; 1 Tbsp. sage, roughly chopped

6 steps

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

Updated at: Tue, 12 Sep 2023 11:31:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories540.2 kcal (27%)

Total Fat17.8 g (25%)

Carbs88 g (34%)

Sugars3.4 g (4%)

Protein8.2 g (16%)

Sodium1456.3 mg (73%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

9 ozbutternut squash

diced, approx a quarter of a squash

2 Tbspolive oil

0.5onion

1 TbspDoenjang

1 cuprice

aroborio, carnaroli, or other short-grain varieties

2 TbspYondu

3 ½ cupswater

1 tspolive oil

1 Tbsppumpkin seeds

1 Tbspsage

roughly chopped

Instructions

Step 1

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

butternut squash9 oz

olive oil2 Tbsp

Step 2

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

onion0.5

garlic clove1

Step 3

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

Doenjang1 Tbsp

rice1 cup

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.

water3 ½ cups

Yondu2 Tbsp

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.

olive oil1 tsp