As the leaves turn yellow and red and the air becomes crisper, it's time to start thinking about hearty comfort foods like this vegan butternut squash risotto recipe. The key to a great risotto is all in the stirring! Stirring allows the rice to cook evenly and releases its starch, which results in a creamy and delicious final product. This vegan version is lightened with vegetable broth instead of cream, making it perfect for those colder days when you want something comforting but not too heavy. Give it a try!
Butternut squash is one of my all-time favorite vegetables. I love its sweet and nutty flavor and the fact that it's so versatile. You can use it in soups, stews, pasta dishes, or as part of the main course. You can use leftover squash for this recipe, as the chunks can be irregular.
This blog post will show you how to make an easy butternut squash risotto recipe. Risotto is a classic component of the Italian diet made with short-grain rice, which gives it a creamy texture. This is a gluten-free recipe, so it is completely safe to eat for celiacs. So let's get started!
This was inspired by my roasted pumpkin risotto on this site and pairs well with a fresh vegan kale salad and homemade vinaigrette.
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🧡 Why you will love it
- Rich and Creamy
- Sweet and Nutty
- Comfort in a Bowl
- Nutrient-Packed
- Versatile and Satisfying
🧾 Ingredients
Butternut risotto ingredients are vegan pantry staples and wholesome ingredients that are easy to get.
- Carnaroli or Arborio Rice: These rice varieties are starchy, making them perfect for a creamy risotto. They absorb flavors like sponges, so every bite is a flavor bomb.
- Butternut Squash: This winter veggie adds a natural sweetness and vibrant color to the dish. It's also packed with vitamins A and C, making your meal delicious and nutritious.
- Leeks: These add a subtle, onion-like flavor without overpowering the dish. Bonus: they're a good source of antioxidants and vitamin K.
- Lemon: A squeeze of this citrus brightens up the dish and balances the rich, creamy texture. Plus, it's a vitamin C powerhouse!
- Parsley: This herb adds a pop of color and a fresh, earthy flavor. It's also rich in antioxidants, which can help fight inflammation.
- Fresh Garlic: It's the flavor backbone of the dish, adding a robust aroma. Garlic also has allicin, known for its potential health benefits.
- Vegetable Stock: This liquid base helps the rice absorb flavors. Opt for a low-sodium version to control your salt intake.
- Vegan Butter or Extra Virgin Olive Oil: These fats add a velvety texture and enrich the dish's flavor. Plus, they're cholesterol-free!
- Nutritional Yeast or Vegan Parmesan Cheese: These add a cheesy, umami kick without the dairy. They're also a good source of B vitamins, especially nutritional yeast.
Substitutions
This creamy risotto is super versatile; here are a couple of suggestions in case you need to make some changes based on the product you have readily available.
- Rice - instead of white arborio rice or carnarolli rice, you could use short-grain brown rice for additional fiber, but it will take longer to cook.
- Leeks - instead of fresh leeks, you could use leftover frozen leeks or finely chopped yellow or spring onions.
- Vegan cheese - we like using our homemade vegan parmesan instead of the regular freshly grated parmesan cheese used on traditional risotto, as it is vegan and made with nutritional yeast. You can also use cashew cheese.
- Roasted butternut squash option - if you have a few extra minutes, you can make this butternut risotto recipe with the fresh puree from a whole roasted butternut squash.
See quantities and complete instructions in the recipe card.
🍽️ Equipment
You need only a large skillet, a sharp knife, and a ladle.
🔪 Instructions
To make this risotto, start by peeling and cubing the butternut squash and washing the leeks thoroughly, as they usually hold a lot of dirt.
Prepare the veggie stock.
Put your vegetable stock to simmer in a large saucepan. Using granulated store-bought veggie stock, bring the water to a boil and prepare according to packaging instructions. I like adding leek's green tops.
Prepare the butternut squash and leeks.
Step 1: Dice the butternut squash into cubes.
Step 2: Finely slice the leeks with a sharp knife, making circles of about? Inch (¼ cm).
Don't even think about tossing those seeds— make roasted squash seeds and transform them into a scrumptious, health-boosting treat!
Prepare the seasonings
Step 3: Mince the fresh garlic.
Step 4: Chop parsley, zest the lemon, and mix with minced garlic.
Sautée the vegetables and seasonings.
Step 5: Sautée the leeks and vegan butter.
Step 6: Add the parsley mixture on top of the fried leeks.
Add rice.
Step 7: Toast rice followed by veggie stock or white wine, letting the rice with leeks absorb the liquid.
Step 8: Add veggie stock, a half cup at a time, until consumed.
Step 9: Then add cubed butternut squash.
Step 10: Add nutritional yeast or vegan parm.
Step 11: Frequently stir on medium heat until rice is slightly al dente.
Step 12: Season with more parsley, salt, and freshly ground black pepper.
Serve immediately as soon as the butternut risotto looks silky and creamy and the rice is al dente, optionally topping the butternut squash risotto recipe with pine nuts.
💡Expert tips
Butternut Squash Prep: Dice the butternut squash into small, even cubes. This ensures they cook evenly and at the same rate as the rice. If the pieces are too large, they may remain undercooked when the rice is ready.
Rice Toasting: Before adding the broth, toast the rice in the pan with leeks and vegan butter. This step is crucial as it helps the grains absorb the liquid gradually without becoming mushy.
Stirring Technique: Consistent stirring is key to a great risotto. It prevents the rice from sticking to the bottom of the pan and helps release the starches, creating that signature creamy consistency.
Broth Management: Always use hot vegetable broth and add it gradually. This method ensures the rice cooks evenly and absorbs flavors thoroughly. Remember, the amount of broth needed might vary slightly, so focus on the rice's texture.
Lemon Zest: Add lemon zest towards the end of cooking to preserve its bright, citrusy flavor. This adds a refreshing contrast to the sweetness of the butternut squash.
Seasoning: Adjust the seasoning at the end of cooking. Taste and add salt, pepper, or more nutritional yeast or vegan parmesan as needed.
Serving Temperature: Risotto is best served immediately. It can lose its creamy texture and become too thick if it sits too long.
Alternative to White Wine in Risotto: Opting to prepare this risotto without wine came from its frequent presence in my weekly cooking routine, during which I sometimes found myself without wine on hand. Surprisingly, omitting the wine didn't noticeably alter the taste. This was even confirmed by my Milanese friends in Milano, who couldn't tell the difference despite being pointed out.
I use vegetable broth instead of wine, adding it right after the risotto rice has been lightly toasted. This simple switch means bypassing the wine entirely and directly incorporating the broth, ensuring a flavorful and rich risotto every time.
This also makes any risotto kid-friendly.
Enjoyed this risotto? Discover more about making risotto to perfection in our latest post, where we reveal the secrets to that ideal creamy texture.
🥢 How to serve
Some ideas for what to serve with butternut squash risotto.
We like serving our risottos with a fresh green salad or with side dishes like roasted Brussels sprouts, grilled asparagus, white asparagus, or green beans with toasted almonds.
On another note, this risotto without wine makes an excellent baby food with butternut squash because babies love rice, sweet butternut squash, and fried leeks' mild flavor. All the flavors in this recipe are kid-friendly, and we often make this vegan risotto when we visit family, with babies and toddlers; they devour it.
❓FAQ
Wash the part of the leeks you will use immediately thoroughly. Then, slice them into moons or half moons with a sharp knife, making circles of about? inch (¼ cm).
Yes, you can substitute with other types of squash, like acorn or kabocha, but remember that the flavor and texture might vary slightly.
Yes, incorporating protein into this risotto is a great way to make it even more satisfying. For plant-based options, tofu or tempeh are excellent choices. To ensure the best texture, I recommend stir-frying your chosen protein, like tofu, until it's nicely browned and adding it towards the end of the cooking process. This method prevents the tofu from becoming soggy and maintains its pleasant, slightly crispy texture, which contrasts beautifully with the creamy risotto.
🥡 Storage
Leftover risotto can be stored using an airtight container.
Once cool, put in containers and keep in the refrigerator for up to 2-3 days. Bring the risotto to its proper temperature in the microwave or stovetop with some vegetable broth or water to hydrate it.
📚 Vegan butternut squash recipes
Try out our roasted butternut squash recipe and our creamy soup made with pumpkin or butternut squash.
We also love making our vegan butternut squash ravioli and vegan butternut squash pasta, a creamy and delicious recipe that resembles the classic mac and cheese.
Try our delicious creamy butternut squash spinach lasagna.
🍚 More vegan risotto recipes
As risotto lovers, we love trying out all possible risotto combinations; here are a few of our vegetarian recipes for creamy rice to try after you have indulged in this butternut risotto recipe: super easy garlic risotto, vegan mushroom risotto, vegan asparagus risotto, roasted pumpkin risotto, saffron risotto, zucchini, and lemon winter risotto, and sun-dried tomato risotto.
🎥 Video
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Vegan Butternut Squash Risotto
Equipment
Ingredients
- 1 cup carnarolli rice or arborio rice (7 oz, 210 grams)
- 1 lb butternut squash 454 grams (diced into ¼ inch and ¼ cubes, about 1 cm or 1.5 cm)
- 1 ½ cup leeks thinly sliced, (well cleaned and dried)
- 2 lemon small lemons, zest
- ½ bunch parsley fresh
- 2 cloves garlic minced
- 6 cups vegetable broth hot
- 2 tablespoons vegan butter or olive oil
- 5 tablespoons nutritional yeast or homemade vegan parmesan cheese
Directions
Prepare the vegetable stock
- Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. I like adding leek's green tops, but it is not necessary.
Prepare the butternut squash, leeks, and garlic
- Finely chop your leek. Mince the garlic cloves, zest your lemon, and dice the butternut squash into small cubes.
- Make a mixture with chopped parsley, minced garlic, and lemon zest. Leave some lemon zest apart to finish up the dish.
Making the risotto (about 15 minutes)
- Add one tablespoon of vegan butter to a skillet, stir-fry the leeks on medium heat, making sure they don't burn, and then add the parsley, garlic, and lemon zest mixture.
- Add the risotto rice, stir until lightly toasted, then add the vegetable broth (or add ⅓ cup of dry white wine). Stir constantly until completely absorbed.
- Using a spoon, add hot vegetable broth ⅓ cup (80 ml) at a time and the butternut squash dice, stirring almost constantly. Keep on medium heat, and there should always be a slight simmer to prevent it from becoming gummy.
- On minute ten, add nutritional yeast or (homemade vegan parmesan) and the finely chopped parsley, followed by extra broth.
- Once the rice is al dente, turn the heat to the minimum and add the extra lemon zest if wanter. Stir until well combined.
- Taste and adjust flavor, adding a pinch of salt and pepper to taste or vegan parmesan cheese.
Serve
- To serve, divide between serving bowls and garnish with lemon zest and vegan parmesan cheese.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Caroline
YUM! I made this for a farm team end of year celebration last night and it was seriously delicious! I made mine with a Hubbard squash I'd been saving and I thought the dish was special. I had some confusion with when to add squash + lemon/parsley from the instructions provided but I found my flow with it and will 100% be making this again. Thank you!
Gus
Hi, Caroline; thanks for your comment. I see; I miss adding the butternut squash dice in step 3. I just reviewed it and made it more explicit. Thanks for the feedback, and I am thrilled you loved the recipe! We have added the Hubbard squash substitution as an option! 🙂
Dannii
Total comfort food and a great way to use butternut squash too.
Kathryn
This vegetarian risotto was so delicious and I love how it's packed with healthy ingredients! This is perfect for Fall or anytime I'm craving comfort!
Gus
I am glad you liked the risotto. Thanks for your review!
Toni
I tried it and it was a huge hit at my house! Quickly became our favorite side dish!`
Katherine
What a perfect Fall risotto! I love all these great flavors.
Ieva
YUM! Made this risotto for dinner last night and we loved it! So creamy and we loved the sweetness that leeks added to it! With about half a tub of nutritional yeast on top (we are totally obsessed with it) it is one of the best vegan risottos we had in years! Thanks, guys!
Gus
Hey Ieva, that's so cool! Thank you very much for your review! It makes us really happy that you were able to enjoy this risotto as well. We are also totally obsessed with nutritional yeast on risottos!
Amanda Wren-Grimwood
Risotto is such a comforting meal and the butternut squash is perfect in this. I love the mix of vegetables and the beautiful colour too.