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 up 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!

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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.

In this blog post, I'm going to 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 particular 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.

Ingredients

Butternut squash risotto ingredients are vegan pantry staples and wholesome ingredients that are easy to get.

• Carnarolli rice or arborio rice
• Butternut squash
• Leeks
• Lemon
• Parsley
• Fresh garlic
• Vegetable stock
• Vegan butter or extra virgin olive oil
• Nutritional yeast or vegan parmesan cheese

See quantities and full instructions in the recipe card.

Instructions

To make butternut squash risotto start by peeling and cubing the butternut squash.

Prepare the veggie stock

Put your vegetable stock to simmer in a large saucepan. 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.

Prepare the butternut squash and leeks

Prepare the seasonings

Sautée the vegetables and seasonings

Making risotto

Serve immediately as soon as the squash is tender and the rice is al dente, optionally topping the butternut squash risotto recipe with pine nuts.

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.

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.

Parsley - use fresh sage instead of parsley for a more earthy flavor. Thyme and rosemary are also great options. Another great option if using sage is to briefly fry the sage leaves and add the crispy fried sage on top while serving.

Leeks - you can use finely chopped yellow onion instead.

Vegan cheese - we like using our homemade vegan parmesan cheese 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.

Extra earthy - add sautéed mushrooms to this wonderful recipe.

Butternut - replace the original ingredients with pumpkin and sweet potato. Both choices will yield this thick and sweet outcome. Add some freshness and thyme to it. This dish has a great flavor that makes for a very different experience.

Roasted butternut squash option - if you have some extra minutes, you can make this butternut risotto recipe with roasted butternut (see how to roast butternut squash to perfection).

Storing

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 on the stovetop with some vegetable broth or water to hydrate it.

Vegan butternut squash recipes

Try out our roasted butternut squash recipe as well as our creamy soup made either with pumpkin or butternut squash.

We also love making our vegan butternut squash pasta, which is a creamy and delicious recipe that resembles the classic mac and cheese.

More vegan risotto recipes

As risotto lovers we love trying out all possible risotto combinations, here are a few our vegetarian recipes for creamy rice: creamy mushrooms risotto, lemon, and asparagus risotto, roasted pumpkin risotto, Risotto alla Milanese, zucchini risotto, and sun-dried tomato risotto.

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to or remove the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking points to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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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