Vegan butternut squash risotto with millet

Table of contents

Vegan Butternut Squash Risotto with Millet

This Vegan Butternut Squash Risotto with Millet is a delightful twist on the classic risotto. The creamy texture of the butternut squash pairs perfectly with the nutty flavor of millet, creating a comforting and satisfying dish. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

1 cup millet
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 small butternut squash, peeled and diced
4 cups vegetable broth
1/2 cup nutritional yeast
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the millet by rinsing it under cold water. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add the diced butternut squash to the pan and cook for about 5 minutes, stirring occasionally.
Stir in the millet, ensuring it is well coated with the oil and vegetables.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the millet and squash are tender.
Remove from heat and stir in the nutritional yeast. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Additional Notes

For a creamier texture, you can add a splash of coconut milk at the end of cooking. Feel free to substitute quinoa for millet if desired. This dish pairs well with a side salad or steamed greens.