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    Home » Recipes » Entrées

    Published: Jun 28, 2022 · Modified: Sep 6, 2022 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Vegan Butternut Squash Risotto Recipe

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    vegan butternut squash risotto pinterest
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    VNFGF

    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!

    plated vegan butternut squash risotto.
    Jump to Recipe - Print Recipe

    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
    • 🍶 Substitutions
    • 🥢 How to serve
    • 🥡 Storage
    • 💡Top tip
    • ❓FAQ
    • 📚 Vegan butternut squash recipes
    • 🍚 More vegan risotto recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🧾 Ingredients

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

    butternut squash risotto ingredients on a wooden table.
    • 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 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.

    cubed butternut squash in a chopping board.

    Dice the butternut squash into cubes.

    sliced leeks on a chopping board.

    Finely slice the leeks with a sharp knife, making circles of about? Inch (¼ cm).

    Prepare the seasonings

    minced fresh garlic.

    Mince the fresh garlic.

    chopped parsley with lemon zest and minced garlic.

    Chop parsley, zest the lemon, and mix with minced garlic.

    Sautée the vegetables and seasonings

    sautée vegan butter with leeks.

    Sautée the leeks and vegan butter.

    add the parsley, garlic and lemon zest mixture.

    Add the parsley mixture on top of the fried leeks.

    Making risotto

    add and toast the arborio rice.

    Toast rice followed by veggie stock or white wine, letting the rice with leeks absorb the liquid.

    add vegetable stock, one cup at a time.

    Add veggie stock, a half cup at a time, until consumed.

    add cubed butternut squash on top of the rice with leeks.

    Then add cubed butternut squash.

    add nutritional yeast or vegan parmesan cheese.

    Add nutritional yeast or vegan parm.

    Stir frequently until the rice looks very creamy.

    Frequently stir on medium heat until rice is slightly al dente.

    Season to taste with more of the parsley mixture, salt, and pepper.

    Season with more parsley, salt, and freshly ground black pepper.

    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.

    🍶 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 - 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 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 - pumpkin is an alternative to butternut squash, but sweet potato works well too. 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. Using acorn or baby butternut squash also yields the same result. Our readers have told us that they have used hubbard squash, and the result was great!
    • Roasted butternut squash option - if you have a few extra minutes, you can make this butternut risotto recipe with roasted butternut (see how to roast butternut squash to perfection).
    serve the butternut squash risotto with your favorite topping or vegan parmesan cheese.

    🥢 How to serve

    We offer 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 on this recipe as kid-friendly, and we often make this vegan risotto when we visit family, with babies and toddlers; they devour it.

    This baby food butternut squash recipe is also great because the arborio rice is very soft, creamy, and easy to digest.

    🥡 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.

    💡Top tip

    Substitute for white wine in risotto: I decided to make this risotto without wine because I make risotto at least once a week, and sometimes I don't have it available. So I tried making it without wine and found that there wasn't any detectable difference. We even passed this risotto through our Milanese friends here in Milano, and they wouldn't notice it, even after making the point.

    Our substitute simply adds vegetable broth instead of wine when the risotto rice is already lightly toasted. So, simply skip the addition of wine and jump directly into the added broth.

    This also makes any risotto kid-friendly.

    ❓FAQ

    How to slice leeks?

    Wash the part of 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).

    How to store leeks?

    You can store leftover leeks in the refrigerator if you plan to use them within a maximum of 8-10 days; otherwise, consider freezing them. Loosely place the unwashed and untrimmed leeks in a plastic bag, and place it in the fridge's crisper drawer. The idea is to allow some humidity to get in the bag.

    Freezing leeks

    If you have already washed and sliced the leeks or not planning on using them soon, you should consider freezing them. Wash them thoroughly, slice or chop them; then place them on a sheet pan until completely frozen and transfer them to an airtight container or freezer bag. Remove as much air as possible.

    is risotto vegan?

    This creamy rice Italian dish is traditionally made with Arborio rice, butter, onions, white wine, and Parmesan cheese. However, there are many vegan variations of risotto that can be made using vegetable broth, olive oil (or vegan butter), and different types of vegan cheeses, as we do in all the risotto recipes on this site.

    spoon with butternut risotto

    📚 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.

    🍚 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: 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 us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    vegan butternut squash risotto featured

    Recipe for Butternut Squash Risotto

    Gus
    Are you looking for an easy butternut squash risotto recipe? Look no further! This recipe is simple to follow and takes less than 30 minutes to make. Plus, it's packed with flavor.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Appetizer, Main Course
    Cuisine Comfort Food, Italian-Inspired
    Servings 4 servings
    Calories 346 kcal

    Equipment

    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    Cuisinart Garlic Press.
    (affiliate link)
    Garlic press (affiliate link)
    15 Piece Kitchen Knife Set with Block by Cuisinart, Cutlery Set, Triple Rivet Collection.
    (affiliate link)
    Knife (affiliate link)
    cutting board.
    (affiliate link)
    Cutting board (affiliate link)

    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

    Optional

    • ⅓ cup white wine dry
    • pinch nutmeg fresh grated
    • pine nuts to garnish
    Prevent your screen from going dark

    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

    Best when fresh, though leftovers will keep covered in the fridge for 2-3 days. Reheat the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. You can also reheat it in the microwave, adding some liquid.
    Look at the Tips on the post body, for variations and substitutions.
    It is important to use small butternut squash dice, so they cook in parallel with the rice, otherwise, they may still be uncooked when the rice is ready, which results in adding cooking time and the rice would be mushy.

    Nutrition Facts

    Calories: 346kcalCarbohydrates: 66gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1236mgPotassium: 733mgFiber: 7gSugar: 6gVitamin A: 14104IUVitamin C: 39mgCalcium: 89mgIron: 5mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Recipe for Butternut Squash Risotto
    Amount per Serving
    Calories
    346
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    1236
    mg
    54
    %
    Potassium
     
    733
    mg
    21
    %
    Carbohydrates
     
    66
    g
    22
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    14104
    IU
    282
    %
    Vitamin C
     
    39
    mg
    47
    %
    Calcium
     
    89
    mg
    9
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • 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.

    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.

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      Recipe Rating




    1. Amanda Wren-Grimwood says

      June 28, 2022 at 9:33 am

      5 stars
      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.

      Reply
    2. Ieva says

      June 28, 2022 at 10:50 am

      5 stars
      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!

      Reply
      • Gus says

        June 28, 2022 at 6:08 pm

        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!

        Reply
    3. Katherine says

      June 28, 2022 at 11:32 am

      5 stars
      What a perfect Fall risotto! I love all these great flavors.

      Reply
    4. Toni says

      June 28, 2022 at 3:26 pm

      5 stars
      I tried it and it was a huge hit at my house! Quickly became our favorite side dish!`

      Reply
    5. Kathryn says

      August 21, 2022 at 9:29 am

      5 stars
      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!

      Reply
      • Gus says

        August 22, 2022 at 9:56 am

        I am glad you liked the risotto. Thanks for your review!

        Reply
    6. Dannii says

      August 21, 2022 at 10:44 am

      5 stars
      Total comfort food and a great way to use butternut squash too.

      Reply
    7. Caroline says

      November 09, 2022 at 8:46 pm

      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!

      Reply
      • Gus says

        November 10, 2022 at 4:30 am

        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! 🙂

        Reply

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