Vegan Butternut Squash Risotto is creamy and vibrant with comforting flavors. It has the natural sweetness of the squash plus sage and nutmeg, which make it warm-tasting. As quintessential slow food, the simple act of cooking this dish can be therapeutic.
Short grain Italian rices are all great for this. I’ve read that it’s even possible to use sushi rice for risotto.
If using brown rice, you will need more liquid and more cooking time. You may need up to 25% more cooking liquid and cooking time, though you will be the judge of when the dish is ready.
To go oil-free, use parchment or silicone instead of foil for the roasting step. Sprinkle the squash and onion with water and stir it before roasting. You may need to sprinkle a bit more water onto it if it looks dry as you cook it. And use a small amount (1-2 Tablespoons) of the hot broth instead of the oil to “saute” the shallot and garlic.