Creamy Vegan Butternut Squash Risotto

🥘 Ingredients

• butternut squash 6 cups
• olive oil 2 tbsp
• sea salt ¼ tsp
• garlic 1 bulb
• olive oil 1 tbsp
• pine nuts ½ cup
• olive oil 1 tbsp
• fresh sage ¾ cup
• sea salt 0.12 tsp
• vegan butter 2 tbsp
• arborio rice 1 cup
• dry white wine ¼ cup
• water 2 cups
• light coconut milk 14 oz
• sea salt ½ tsp
• vegan parmesan cheese ¼ cup

Squash and roasted garlic

1. 1

   Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper. Toss the butternut squash with olive oil and sea salt , then spread in an even layer on the prepared baking sheet.
2. 2

   For the roasted garlic: Slice the top off the garlic , exposing the tops of the cloves. Place on a small square of foil and top with olive oil . Scrunch up the foil to seal in the garlic and place the wrapped bulb on the baking sheet with the squash. Roast everything for 35-40 minutes , tossing the squash halfway through. The squash should be tender and caramelized in places. After 40 minutes, remove the squash and place the foil-wrapped garlic directly on the oven rack for an additional 10 minutes .

Pine nut and sage topping (optional)

1. 1

   Toast the pine nuts in a dry skillet over medium heat until lightly golden, about 5 minutes — watch closely as they burn quickly. Transfer to a mortar and pestle and crush slightly; you should still have some whole pine nuts.
2. 2

   In the same skillet, heat olive oil over medium heat. Add the fresh sage in as even a layer as possible and don't stir. It should sizzle immediately and begin to fry. Sauté for a few minutes, stirring infrequently, to brown the sage slightly. Be careful not to let it burn.
3. 3

   Transfer the sage to the mortar and pestle and crush the leaves to combine with the pine nuts. Add sea salt and toss. Set aside until ready to serve.

Risotto

1. 1

   When the squash and garlic are about halfway done roasting, start the risotto. Using a 6-quart or larger Instant Pot , turn on the sauté function (Normal) and add the vegan butter . Once melted, add the arborio rice and stir to coat. Spread into an even layer and let it sizzle lightly for a minute to toast, then press Cancel. Add the dry white wine and cook for 1-2 minutes , stirring frequently, until the liquid is absorbed.
2. 2

   Add the water , light coconut milk and sea salt . Stir, making sure no rice is stuck to the bottom. Put on the lid and set the valve to Sealing. Pressure cook on HIGH for 8 minutes . The pot takes about 10 minutes to pressurize, then counts down. When done, manually release the pressure. Stir the risotto — it may seem watery but will thicken as it cools.
3. 3

   When the risotto is nearly ready, remove the garlic bulb and squeeze the soft roasted garlic from its shells. Mash well with a fork along with 1/3 of the roasted squash. Add this squash/garlic purée to the risotto along with the vegan parmesan cheese and stir well to incorporate.
4. 4

   Divide risotto between serving bowls, top with the remaining roasted butternut squash, and garnish with the pine nut and sage topping (or use more vegan parmesan).