This butternut squash risotto is so comforting, and it’s perfect for a fall or winter night. It’s vegan and gluten-free too! It pairs so well with the sage, and the vegan parmesan adds the perfect cheesy finish. I know you’re going to love it! It’s also easy to make. It’s just a matter of prepping the ingredients and then letting the magic happen while stirring occasionally. Trust me, this recipe is a must-try!
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Thanks for watching, here’s what you'll need:
Butternut squash, diced
Extra virgin olive oil (divided)
Head garlic
White miso paste
Vegetable stock, warm and preferably sodium-reduced (divided)
Arborio rice
Leeks, finely chopped (white and light green parts only)
Sage leaves
Vegan parmesan (recipe at plantbaes.com)
Walnut Sage Pesto
Walnut
Sage
Parsley
Olive oil
Vegan parmesan (recipe at plantbaes.com)
For the full recipe head to plantbaes.com and search for Risotto! 💕
Hello @plantbeas, can you please prepare long meal plan videos or shorts for gym goers, need to bulk up.
Thanks in advance.