🔥 BUTTERNUT SQUASH RISOTTO 🔥

Picture this, Family…

You’re cozied up at the yard on a chilly evening, and the scent of something rich, creamy, and soul-warming wafting through the air 🦦

Enter Creamy Butternut Squash Risotto.

Let’s make some magic, yeah?

🧈🥜 CREAMY BUTTERNUT SQUASH RISOTTO 🧈🥜

INGREDIENTS

For the risotto:

• 1 cup arborio rice

• 1 cup roasted butternut squash, puréed

• 4 cups vegetable broth, warmed

• 1 small onion, diced

• 2 garlic cloves, minced

• ½ cup dry white wine

• 2 tbsp vegan butter

For the toppings:

• Crispy kale

• Fresh sage

THE METHOD

Start with the Base:

Heat up the vegan butter in a pan and sauté the diced onion and garlic until they’re soft and smelling like pure heaven.

Toss in the rice and toast it for 1–2 minutes.

This small step adds BIG flavor.

Wine Time:

Pour in the dry white wine to deglaze the pan.

Stir it all together and let it simmer for a minute.

The Slow Pour Game:

Gradually add the warmed veggie broth, one ladle at a time, stirring constantly.

Don’t rush it, Fam.

Risotto is all about patience and love.

Keep going until the rice is tender and creamy, you’ll know when it’s ready.

Squash It Up:

Stir in that roasted butternut squash purée.

Toppings:

Crispy kale adds the perfect crunch and fresh sage brings that earthy, herby magic.

When you whip this up (and I know you will), hit me up. Tag me, DM me, email me—whatever. I need to see this creamy goodness in your life.

Big love,

Jordan AKA TheNottyChef 🌱

PS - Join me on my adventures by watching the vlogs over on YouTube! More long-form content is coming this year I swear 🔥👑