If you’re looking for a delicious and satisfying vegan and gluten-free recipe that ticks all the boxes for taste and ease of preparation, you’re in for a treat! These 32 vegan and gluten-free recipes are not only healthy and nourishing but also bursting with flavor. From appetizers to main dishes to desserts, there’s something in this collection to inspire every home cook. Whether you’re following a specific diet or just wanting to try something new, these recipes are sure to become favorites in your kitchen. Let’s dive into one of these scrumptious creations – Vegan Butternut Squash Risotto!
Vegan Butternut Squash Risotto
Ingredients:
– 1 butternut squash, peeled, seeded, and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup white wine (ensure it’s vegan)
– 4-5 cups vegetable broth
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Vegan Parmesan cheese, for garnish
– Fresh parsley, chopped, for garnish
Instructions:
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
2. Add the Arborio rice to the skillet and toast it for a couple of minutes, stirring constantly until the rice starts to turn slightly golden. This step helps enhance the nuttiness of the rice and brings out its flavor.
3. Pour in the white wine and stir continuously until the liquid is absorbed by the rice.
4. Begin adding the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process may take about 18-20 minutes and helps create the creamy consistency of the risotto.
5. While the risotto is cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the diced butternut squash on the baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20-25 minutes or until the squash is tender.
6. Once the butternut squash is cooked, gently fold it into the risotto along with the dried thyme. Cook for another 2-3 minutes to allow the flavors to meld together.
7. Season the risotto with salt and pepper to taste. The risotto should have a creamy texture with the rice cooked al dente.
8. Serve the Vegan Butternut Squash Risotto hot, garnished with a sprinkle of vegan Parmesan cheese and fresh parsley for a burst of freshness and color.
Enjoy the comforting and creamy deliciousness of this Vegan Butternut Squash Risotto that’s perfect for a cozy night in or as a delightful dish to impress guests with its savory flavors. The combination of creamy Arborio rice, roasted butternut squash, and aromatic thyme creates a dish that’s both satisfying and wholesome.
