Vegan Butternut Squash Risotto Recipe

As the leaves start to 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 recipe is vegan and gluten-free, but you can easily adapt it to fit your dietary needs. So let's get started!

This was inspired by my roasted pumpkin risotto recipe on this site and pairs well with a fresh green salad and homemade vinaigrette.

Jump to:

• 🧾 Ingredients
• 🔪 Instructions
• 💡Expert tip
• 🥢 How to serve
• 🥡 Storage
• ❓FAQ
• 📚 Vegan butternut squash recipes
• 🍚 More vegan risotto recipes
• 🎥 Video
• 📋 Recipe
• 💬 Reviews and Comments

🧾 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. Plus, they absorb flavors like a sponge, 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 both 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 serves as the liquid base that 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 you can use finely chopped yellow onion 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 it is 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.

🔪 Instructions

To make butternut squash 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 boil and prepare according to packaging instructions. I like adding leek's green tops.

Prepare the butternut squash and leeks.

Don't even think about tossing those seeds— make roasted squash seeds and transform them into a scrumptious, health-boosting treat!

Prepare the seasonings

Sautée the vegetables and seasonings.

Making risotto

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.

🥢 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.

🥡 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.

❓FAQ

📚 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 parmesan garlic risotto, creamy mushrooms risotto, lemon, and asparagus risotto, roasted pumpkin risotto, Risotto alla Milanese, zucchini risotto, and sun-dried tomato risotto.

⭐ If you try this butternut risotto recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

🎥 Video

📋 Recipe