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Vegan Butternut Squash, Asparagus & Sage Risotto

This is a super yummy dish that I make for myself when i want to spoil myself. It is also satisfying, hearty and even great left over! The best part is I made this in February with butternut squash I grew in my garden last summer.


  • 1 quart organic vegetable broth, warmed in separate pot on stove

  • 1/2 cup dry white wine

  • 2 Tbs. olive oil

  • 1 small onion chopped finely

  • 2 cloves garlic minced

  • 10 large fresh sage leaves

  • 2 cups 1/4-inch-diced butternut squash

  • 5 stalks of asparagus chopped into 1/4 pieces

  • 1-1/2 cups arborio risotto rice

  • Kosher salt and freshly ground black pepper

If not making it vegan you can add 1/2 cup freshly grated Parmigiana cheese at the end.


  • Roast chopped butternut squash with sprinkled salt and olive oil, for 20 mins in 400degree oven.

  • Warm the vegetable broth in a small saucepan over medium heat.

  • In a medium (3-qt.) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total. Don’t brown. With a fork, transfer to a plate lined with paper towels to drain.

  • Add the onion to the saucepan and cook, stirring with a wooden spoon, until softened, about 5 minutes.

  • Add garlic and heat for about 1 min

  • Add the asparagus and heat until bright green and a little tender, about 5 mins.

  • Add the rice and cook, stirring, for 1 minute.

  • Add the wine and let the rice soak up all of the wine.

  • Add the squash

  • Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed.

  • Add another ladleful of broth and continue cooking, stirring, and adding more ladlefuls of broth

  • You want the broth to be absorbed before adding another ladle

  • Cook until the rice is tender with just a slightly toothsome quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. If you use all the broth before the rice gets tender. You may need extra broth or add a little water to your broth if you don't have more broth

  • Season to taste with salt and pepper.

  • Set aside the nicest looking sage leaves as a garnish . Crumble the remaining sage leaves into the risotto.

  • Stir in the Parmigiano. (if making vegetarian, not vegan)

  • Garnish with a sage leaf.


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