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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer, Main Course
Cuisine: Comfort Food, Italian-Inspired
Diet: Gluten Free, Low Lactose, Vegan
Keyword: butternut risotto, butternut squash, butternut squash risotto, fall risotto, one pot, risotto, vegan risotto, vegetarian risotto
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.