I used to love risottos when I wasn't plant-based because I was obsessed with cheese and Italian cuisine is so delicious. I hardly ever buy vegan cheeses because they're expensive are usually so unhealthy, but I'm in love with nutritional yeast because of their cheesy flavour!! This vegan baked butternut squash 'risotto' is a warm and cozy fall meal that is packed full of flavour and colour. This is one of my favourite dishes, and ever since I discovered the easy bake method, I tend to prepare it pretty often come the fall season.
This risotto has less fat than others because it is made with extra virgin olive oil and the rest of the ingredients are almost fat-free and I know traditional risottos are made with arborio rice, but I prefer whole grains because they're healthier and more nutritious, that's why I switched to brown rice in this recipe. This risotto is a perfect marriage of sweet and savory. It is earthy, a tad salty, a touch cheesy, impeccably rich, and completely creamy-dreamy. The baked risotto melts in your mouth like buttah and is the perfect date-night meal, or for serving to company. The addition of roasted butternut squash is extra tasty, and adds even more flavour and creaminess to the final dish.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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