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vegan butternut squash risotto featured

Recipe for Butternut Squash Risotto

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
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Entrée or Side, Main Course
Cuisine Gluten-Free, Italian-Inspired, Vegan
Servings 4 servings
Calories 346 kcal


  • 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 thinly sliced leeks  (well cleaned and dried)
  • 2 small lemon zest
  • ½ bunch parsley
  • 2 minced garlic cloves
  • 6 cups hot vegetable broth
  • 2 tablespoons vegan butter or olive oil
  • 5 tablespoons nutritional yeast or homemade vegan parmesan cheese


  • cup dry white wine
  • pinch fresh grated nutmeg
  • pine nuts to garnish


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.

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, 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 lemon zest. Stir until well combined, testing a bite to ensure peas are warmed through.
  • Taste and adjust flavor, adding a pinch of salt and pepper to taste or vegan parmesan cheese.




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
Keyword butternut risotto, butternut squash, butternut squash risotto, fall risotto, one pot, risotto, vegan risotto, vegetarian risotto
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