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Vegan Butternut Squash Risotto

Emily Carter
A creamy, plant-based risotto featuring roasted butternut squash, Arborio rice, and a rich, savory broth. A comforting dish with zero dairy guilt.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 310 kcal

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.