Vegan Butternut Squash Risotto
Creamy, rich, and completely dairy-free—because who needs cheese when you have butternut squash? This risotto delivers all the velvety goodness without the heavy ingredients. The roasted squash blends into the rice, making each bite taste indulgent while secretly being nutritious. Stirring might test your patience, but the reward is a dish so good, even hardcore dairy lovers won’t miss the Parmesan. Whether you’re trying to impress dinner guests or just want a cozy meal, this risotto delivers. Grab a spoon, and don’t even pretend you won’t eat it straight from the pan.
Vegan Butternut Squash Risotto
A creamy, plant-based risotto featuring roasted butternut squash, Arborio rice, and a rich, savory broth. A comforting dish with zero dairy guilt.
Ingredients
For the Roasted Butternut Squash:
- 2 cups butternut squash peeled and cubed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Risotto:
- 1 cup Arborio rice
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth kept warm
- ½ cup dry white wine optional
- 1 tbsp nutritional yeast
- ½ tsp thyme
- ¼ tsp nutmeg
- 1 tbsp vegan butter
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper
Instructions
Step 1: Roast the Squash
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the squash with olive oil, salt, and black pepper.
- Roast for 20 minutes, flipping halfway through, until fork-tender.
- Mash half the squash and leave the rest in chunks.
Step 2: Start the Risotto
- Heat a skillet over medium heat and add a splash of olive oil.
- Sauté the onion and garlic for 3 minutes until fragrant.
- Add the Arborio rice and stir for 1 minute to toast it slightly.
- Pour in the white wine (if using) and let it absorb completely.
Step 3: Cook the Rice
- Add warm vegetable broth, one ladle at a time, stirring constantly.
- Allow the rice to absorb the liquid before adding more broth.
- Repeat for about 20 minutes until the rice is tender and creamy.
Step 4: Add the Butternut Squash
- Stir in the mashed squash, nutritional yeast, thyme, nutmeg, and remaining salt and pepper.
- Add the roasted squash chunks for texture.
- Stir in the vegan butter to make it extra creamy.
Step 5: Serve and Enjoy
- Remove from heat and let it sit for 5 minutes before serving.
- Garnish with fresh herbs or extra nutritional yeast if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Folate: 15%
- Iron: 10%
- Potassium: 20%
- Magnesium: 12%
Additional Notes & Tips
- Want it extra creamy? Blend some roasted squash with broth before adding.
- No wine? Skip it or replace with lemon juice for acidity.
- Leftovers? Risotto thickens in the fridge, so reheat with a splash of broth.
- Feeling fancy? Top with crispy sage leaves or toasted pine nuts.
