Risotto is one of my cozy yet semi fancy pants go tos when it comes to cooking for others.
For the most part I just whip up simple meals for myself, but I do enjoy preparing food for special humans in my life.
Even if you’re throwing down in the kitchen solely for your own enjoyment—that’s what I did for this recipe testing, photo shooting experience—this risotto is a nice little bowl of comfort that’s 100% worth the stirring and extra dirty dishes.
Since it’s technically still winter I went with sweet + tender roasted delicata squash, as well as fried fresh sage, rosemary and thyme (with crushed red pepper flakes for a lil kick).
Mmmm.
(For springtime risotto vibes go with this Vegan Asparagus & Pea Risotto.)
Anyways back to tha squash variety!
We’re talking a wee bit of minced shallot softened in extra virgin olive oil, plump arborio rice, wine on wine, fresh lemon juice and the zestiest of zests, savory nutritional yeast, creamy vegan cream cheese, freshly cracked black pepper, and pink sea salt.
Wowza I almost forgot to mention hot low sodium vegetable broth, which is clearly a crucial ingredient for the whole cooking your rice thing ha.
Spoon into your favorite rustic (or posh, you do you) bowl(s), then savor every spoonful with a side of Moonchild and a glass or three of dry white wine.
P.S. As always taste and adjust the ingredients to suit your flavor needs. Our buds are all different after all.
P.P.S. If you have leftover risotto, reheat in the microwave with an extra glug or two of broth to help moisten + loosen your risotto back up.
P.P.P.S. Have leftover wine on hand?? Hey it happens sometimes, okay. Freeze in ice cube trays and use for future risottos, pasta sauces, or slushies. I won’t say anything if you decide to throw a couple cubes into your morning fruit smoothie…
P.P.P.P.S. Speaking of wine, do not even consider serving this dish with a red. The red wine will overpower the delicate flavors of the risotto. So start pairing thoughtfully—it’s a game changer I’m telling you!
Vegan Roasted Delicata Squash Risotto with Fried Herbs
Ingredients
Risotto
- 4 cups low sodium vegetable broth
- 2 teaspoons extra virgin olive oil
- 1 tablespoon minced shallot
- 1 cup arborio rice
- 1/2 cup dry white wine (Pinto Grigio or Sauvignon Blanc)
- 1 teaspoon lemon zest, plus more for garnish
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegan cream cheese (like Tofutti or Kite Hill)
- 1 tablespoon nutritional yeast
- Freshly cracked black pepper
- Pink sea salt
Delicata Squash
- 1 1/2 cups sliced delicata squash, 3/4" rounds sliced into quarters (skin intact, seeds removed)
- 1 1/2 teaspoons olive oil, or enough to lightly coat squash
- Freshly cracked black pepper
- Pink sea salt
Fried Herbs
- 2 teaspoons extra virgin olive oil
- 1 tablespoon thinly sliced sage
- 1 teaspoon minced thyme
- 1 teaspoon minced rosemary
- 1/4 teaspoon crushed red pepper flakes
Instructions
- In a medium-small pot, heat the vegetable broth to just below a simmer. Reduce the heat to low and keep warm throughout the risotto cooking process.
- Meanwhile, heat 2 teaspoons of olive oil over medium heat in a medium sized pot. Add the shallots, reduce to low and cook for 10 minutes or until very soft. Stir occasionally to prevent burning.
- Once the shallots have softened add the arborio rice. Increase the heat to medium, and toast the rice for a couple minutes, stirring occasionally.
- Reduce the heat to medium-low, then add the wine, gently stirring.
- Once the wine is mostly absorbed, add about 1/2 cup hot broth. Stir occasionally. Once the broth is absorbed, add another 1/2 cup hot broth, repeating the process for about 25 minutes, or until the rice is plumb and just tender—you don't want your rice to be crunchy (undercooked) or mushy (overcooked). When tasting for doneness, remember that the rice is not seasoned yet. We're just focusing on texture. Once the risotto is done, you may have some broth left over.
- As the shallots are initially softening, heat the oven to 425 and line a rimmed large metal baking sheet with parchment paper. Toss the sliced squash with 1 1/2 teaspoons olive oil, or enough to lightly coat. Roast for 10 minutes, then flip and roast for 10 minutes more, or until tender and lightly brown along the edges. Remove from the oven and season with salt and black pepper. I pop my squash into the oven once the risotto has been simmering in broth for about 5 minutes.
- When there is about 10 minutes of cooking time left to go for your risotto and squash, heat 2 teaspoons of olive oil in a medium-small skillet. Crisp your herbs up over medium heat. Once your herbs are fragrant and starting to crisp, add the crushed red pepper flakes to taste. Cook for one more minute, then remove from heat.
- Fold the lemon zest, juice, cream cheese, nutritional yeast, squash, and herbs with their spiced oil into the risotto. Season with salt and pepper, then taste and adjust ingredients if you'd like. Serve in warm bowls topped with more lemon zest to taste. If you'd like an extra pretty presentation, reserve a few slices of roasted squash and a small spoonful of fried herbs to arrange on top as well.