Vegan Butternut Squash Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Side Dish, Main Course
Vegan Butternut Squash Risotto
Description
Vegan Butternut Squash Risotto highlights roasted butternut squash paired with arborio rice, cooked slowly in vegetable stock to achieve a creamy consistency. Sautéed onions and garlic provide the base, enhanced with warming cumin, garlic powder, and turmeric spices. Soy sauce and nutritional yeast deepen the savory flavor in place of dairy. After the rice cooks to tenderness through gradual stock addition and constant stirring, chopped asparagus and spinach are added for freshness and color. A splash of apple cider vinegar and vegan cheese finish the dish with brightness and richness.
The texture balances the softness of the cooked squash and rice with the tender greens, resulting in a smooth, creamy risotto with a gentle spice profile. The roasting of the squash before mixing brings out a natural sweetness and caramelization that complements the savory elements.
Serve this risotto as a main course in a vegan meal or as a comforting side dish. Its creamy texture and balanced flavor make it a satisfying option for cooler days or when you want a plant-based meal that offers both warmth and richness.
To ensure a creamy result, keep the vegetable stock warm during the gradual stirring process. Avoid adding too much stock at once and stir continuously so the rice releases its starches. This risotto can be refrigerated in an airtight container for 3-4 days and reheated on the stove with additional stock to revive the creaminess. It is not recommended to freeze as the texture may become grainy.
Ingredients
- ½ large butternut squash
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1 large onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 ½ cups arborio rice
- 5 cups vegetable stock
- 1 tsp Turmeric
- 2 tbsp soy sauce or tamari
- 3 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- ½ cup vegan cheese
- 2 cups asparagus chopped
- 3 cups spinach leaves
- 1 lemon juice of
- ½ tsp black pepper or to taste
Instructions
- Cut off the top and bottom ½ inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds. Dice into bite-sized pieces - you will need around ½ a butternut squash, or 2 cups, for this recipe.
- Preheat the oven to 350 degrees F/180 degrees C and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with the olive oil. Bake in the preheated oven for 25-30 minutes, until tender and golden.
- Meanwhile, melt the vegan butter in a flat-bottomed pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.
- Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around ½ cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes.
- Once you have used up all the vegetable stock minus 1 cup, add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock. Continue stirring for another 5 minutes, until the asparagus is bright green.
- At the last minute, stir in the the spinach and lemon juice. Season to taste with black pepper and serve.
Notes
- Keep the vegetable stock warm to help the rice cook evenly and release starch for creaminess.
- Add stock gradually in small amounts and stir continuously to develop the risotto's texture.
- Do not add too much stock at once to avoid a watery result.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove with extra stock.
- Freezing this risotto is not advised due to texture changes in the rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1891mg | 79% |
| Potassium | 919mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 13490IU | 270% |
| Vitamin C | 47mg | 52% |
| Calcium | 124mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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