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Butternut Squash Risotto

This vegan butternut squash risotto is made with spiced, roasted squash and slow-cooked Arborio rice. It’s a perfect fall side dish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 people
Calories: 257 kcal
Course: Side Dish , Main Course
Cuisine: Italian , American

Ingredients

Roasted Butternut Squash:
  • 2 ½ pounds butternut squash, diced into ½″ cubes See Recipe Notes
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon red chili flakes
  • ¼ teaspoon nutmeg, freshly grated
Risotto:
  • 2 cups vegetable broth
  • 1 tablespoons olive oil
  • 2 garlic cloves, finely diced
  • 1 onion, thinly sliced (or diced)
  • ¾ cup arborio rice Or use another short-grain rice such as Carnaroli or Vialone Nano
  • 2 sprigs fresh rosemary, removed from stem
  • 1 lemon, juiced
  • 1 teaspoon salt, to taste (optional)

Instructions

Roast Butternut Squash:
    Cup of Yum
  1. Preheat oven to 400°F.Toss squash and onions with oil, salt, paprika, chili flakes and nutmeg. Lay in a single layer on a baking sheet and roast 20-25 minutes or until tender.
Prepare Risotto:
  1. Begin preparing the risotto while the squash roasts.Heat broth in saucepan over medium heat until hot, and then keep warm on low heat.Meanwhile, heat olive oil in a large pan or wok over medium heat. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.Add garlic to the pan, and sauté 1 minute.
  2. Add rice and stir 1-2 minutes. Add the rosemary and stir. Add the lemon juice and stir.
  3. Ladle over about ½ cup of broth, and stir every few minutes until all the liquid is absorbed. Test to see if you're ready to add more broth: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth. Repeat until all your broth is gone. Don't rush these steps- you want the rice to slowly release the starch and become creamy. Rushing will result in less creamy risotto.
  4. When you've finished adding all the broth to the risotto, and the liquid has absorbed into the rice, you're ready to add the squash.Scoop the butternut squash into the risotto and toss to incorporate. Taste the rice mixture and add remaining salt to taste if desired. Serve immediately.

Notes

  • If doubling this recipe, the cook time for the rice will increase considerably.
  • How to Prepare Butternut Squash:
  • Rice Tips:
  • Peel: Use a vegetable peeler to remove the skin.
  • Halve: Using a large chef’s knife, insert the pointed part of the knife into the squash, and carefully rock the knife back and forth. When the squash begins to split, push down on the back of the knife and cut through the squash.
  • Remove Seeds: Use a spoon to scoop out the seeds and stringy pieces.
  • Dice: Using the large chef’s knife, dice the squash into ½″ pieces.
  • Tip: Make sure to use a sharp, large chef’s knife. Avoid using a small knife or a dull knife. Alternatively, use a meat cleaver to carefully split the squash.
  • Never rinse rice before making risotto.  You'll wash away the starches that create the creamy texture.
  • If substituting traditional risotto rice (like Arborio) for other varieties of rice, stick to other short (or even medium) grain rice.  Avoid long-grain rice such as jasmine or basmati, which do not contain enough starch to make the risotto creamy.

Nutrition Information

Calories 257kcal (13%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 910mg (38%) Potassium 757mg (22%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 20534IU (411%) Vitamin C 51mg (57%) Calcium 106mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 47g 16%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 910mg 38%
Potassium 757mg 16%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 20534IU 411%
Vitamin C 51mg 57%
Calcium 106mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.