Vegan Butternut Squash Risotto
This creamy vegan butternut squash risotto is a delicious Italian dish that’s full of flavor and is sure to keep you satisfied.
This butternut squash risotto recipe is a must-try! It’s gluten-free and safe for vegans and vegetarians.
The taste, texture, and aroma remind me of the cozy fall and winter seasons.
Roasting the squash elevates the flavor, while nutritional yeast gives the dish a familiar cheesy taste without parmesan or dairy.
Plus, distinct nutty and herbal hints from the fresh sage leaves.
It is super simple to make but requires some patience and time in front of your stovetop to get the best result. But the effort is well worth it!
Ingredients You Will Need
- Roasted butternut squash – It’s quick and easy to make in your oven. Mash it to your desired consistency.
If you have any leftover, use it in this vegan butternut squash ravioli.
- Arborio rice – this short-grain rice originating from Italy is the base of this recipe.
- Nutritional yeast – a great vegan substitute for parmesan cheese.
- Dry white wine – adds a bit of acidity to the dish.
- Vegetable broth – cooks the dish to the right consistency and adds even more flavor.
- Olive oil
- Plant-based butter – for extra richness and creaminess.
- Medium onion or shallots
- Garlic
- Fresh sage leaves
- Salt and Black pepper – taste and season at the end of cooking to avoid overseasoning the dish, especially if the broth contains salt.
How To Make Butternut Squash Risotto
(Step by step instructions. Scroll to the end for the complete measurements and more details.)
1. Heat the broth in a pot at medium flame, then keep warm on low heat.
2. Place a large pot or pan on medium heat and add the olive oil, 1 tablespoon plant-based butter, onion and garlic. Cook until the onion starts to brown.
3. Add the arborio rice. Toast while constantly stirring until it begins to absorb the oil and brown.
4. Carefully stir in the white wine and allow it to absorb.
5. Add ½ cup of the hot broth, constantly stirring until the rice fully absorbs it.
6. Continue stirring in more broth, ½ cup at a time, allowing each addition to absorb before adding another.
On medium heat, this should take about 35 to 40 minutes. The risotto should be creamy but al dente in texture.
7. Remove from the heat, then stir in the roasted squash, chopped sage and nutritional yeast. Season to taste with salt and black pepper
8. Serve immediately.
Key Tips to Follow
- The butternut squash will thicken as it cools, so if you plan on serving it later, stir in extra broth or water while reheating, just before serving.
- Roasting the butternut squash is definitely recommended for this recipe. Lightly browning the butternut squash releases all of the amazing flavors and concentrates the sweetness.
- The risotto is ready once all of the liquid has been absorbed. The texture should be creamy yet still tender.
Continuously stir the ingredients to ensure they all blend together perfectly as the arborio rice absorbs all the flavor.
Recipe Variations
- Feel free to more vegetables. Mushrooms, zucchini and tomatoes all pair wonderfully with butternut squash. Leafy greens, such as kale or spinach, are also great additions.
- Top with roasted almonds or pumpkin seeds to spice up the texture. The seeds from the butternut squash themselves can also be used as a topping.
Storage Suggestions
Allow the risotto to cool completely and store in the refrigerator for about three to four days.
How To Reheat
To reheat risotto, pour some vegetable broth into a pan. Add the leftover risotto and stir until it heats through. This method ensures that the risotto dish still has a creamy consistency.
FAQs:
Is risotto a main dish?
Yes, in Italy, risotto is often served as a main dish. However, you can also serve it as a side dish.
What can I serve with risotto?
You can serve the risotto with a salad or a soup like this Vegan Zuppa Toscana.
Can I use brown rice to make risotto?
Do not substitute arborio with brown or white rice. The dish won’t have as much creamy texture if brown rice is used, and it will become too mushy if you use white rice.
What is a good substitute for Arborio rice?
Pearl barley can be a good substitute for Arborio rice. If you have any leftover barley, you can also try using it in this vegetable barley soup.
Farley and Bulgur wheat can also work well as substitutes for arborio rice.
More vegan squash and pumpkin recipes
- Whole-roasted Kabocha Squash
- Pumpkin Soup with Coconut Milk and Gnocchi
- Gluten-free Pumpkin Gnocchi
- Pumpkin Pasta
Vegan Butternut Squash Risotto
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 2 cups (280 g) roasted butternut squash, about 1lb, mashed to desired consistency
- 1½ cups (300 g) arborio rice
- 4 tablespoons (16 g) nutritional yeast
- 1 cup (240 ml) dry white wine
- 6 cups (1420 ml) vegetable broth
- ½ medium onion, or 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons (30 g) olive oil
- 5 tablespoons (75 g) plant based butter
- 4 large fresh sage leaves, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the broth in a pot at medium flame, then keep warm on low heat.6 cups (1420 ml) vegetable broth
- Place a large pot or pan on medium heat and add the olive oil, 1 tablespoon plant based butter, onion and garlic. Cook until the onion starts to brown.3 cloves garlic ,2 tablespoons (30 g) olive oil ,5 tablespoons (75 g) plant based butter ,½ medium onion
- Add the arborio rice. Toast while stirring constantly until it begins to absorb the oil and brown.1½ cups (300 g) arborio rice
- Carefully stir in the white wine and allow it to absorb.1 cup (240 ml) dry white wine
- Add ½ cup of the hot broth, stirring constantly until it’s fully absorbed by the rice.
- Continue stirring in more broth, ½ cup at a time, allowing each addition to absorb before adding another. On medium heat, this should take about 35 to 40 minutes. The risotto should be creamy but al dente in texture.
- Remove from the heat then stir in the roasted squash, chopped sage and nutritional yeast. Season to taste with salt and black pepper2 cups (280 g) roasted butternut squash ,4 tablespoons (16 g) nutritional yeast ,4 large fresh sage leaves ,Salt ,Black pepper
- Serve immediately.
Notes
- The risotto is ready once all of the liquid has been absorbed. The texture should be creamy yet still tender.
- Continuously stir the ingredients to ensure they all blend together perfectly as the rice cooks.
- The squash may also be roasted while you’re cooking the risotto to save some time. Especially since it will be added at the end.
- Allow the risotto to cool completely and store in the refrigerator for about three to four days.