Creamy Black Rice Risotto with Roasted Butternut Squash & Sage
A uniquely wholesome and elegant vegan risotto. Nutty black rice is cooked to creamy perfection with sweet roasted butternut squash and earthy sage, offering a gourmet experience that's both comforting and deeply nutritious.
1150 calories
$5 per serving
$45 min
2 servings
vegan, any cuisine
Ingredients
- 150g black rice (Forbidden rice)
- 400g butternut squash, peeled and cubed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 750ml vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and lightly golden.
- 2.Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft. Stir in the garlic and sage, cooking for one more minute until fragrant.
- 3.Add the black rice to the pot, stirring for 1-2 minutes to toast the grains.
- 4.Begin adding the warm vegetable broth one ladleful at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 25-30 minutes until the rice is creamy and cooked through.
- 5.Gently stir in the roasted butternut squash, nutritional yeast, and lemon juice. Season to your preference with salt and pepper.
- 6.Serve immediately, garnished with extra fresh sage if desired, for a deeply satisfying and healthy meal.
Nutrition Information
46g
fat
150g
carbs
16g
fiber
22g
protein
Why this recipe
This dish is exceptionally nutritious, featuring antioxidant-rich black rice for fiber and minerals, and butternut squash packed with vitamins A and C. It's a balanced, plant-based meal that supports gut health and provides sustained energy without dairy.
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