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Acorn Squash Risotto (VEGAN)

AlexandraPublished on September 14, 2021

Welcome Autumn with this lightly sweet and creamy dish

serving size: 4 people | prep time: 20 mins | cook time: 45 mins


• 1 Acorn squash, cut into bite sized pieces

• 2 tBSP olive oil

• 7 - 8 cups vegetable stock

• 1 small white onion, chopped

• 2 large garlic cloves, minced

• 1 ½ cups Orzo

• ½ cup dry white wine

• 1 tBSP chopped fresh sage

• 2 OZ Nutritional Yeast

• 3 tBSP parsley, Chopped


Preheat oven to 425ºF. Toss the squash with 1 tbsp of the olive oil and spread evenly on baking sheet. Roast for 30 minutes, stirring every 10 minutes, until tender and caramelized.

Bring the stock to a simmer in a saucepan. Once simmering, heat the remaining oil over medium heat in wide saucepan and add the onion. Cook, stirring until translucent. Add the garlic, orzo and 1/3 of the squash, Cook, stirring, until the grains of rice are separate.

Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue adding more stock when the rice is almost dry, until the rice is cooked al dente.

Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the nutritional yeast and parsley, and immediately remove from the heat. The rice should be creamy. Enjoy!

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