Vegan Butternut Squash Risotto

1. 1

   Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.

2. 2

   Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.

3. 3

   Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.

4. 4

   Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.

5. 5

   Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

No additional tips available.