5 from 12 votes
Vegan Butternut Squash Risotto
This Vegan Butternut Squash Risotto combines tender roasted squash with creamy arborio rice cooked gradually in warm vegetable stock. The addition of spices like cumin and turmeric, along with soy sauce and nutritional yeast, layers flavor while vegan butter and vegan cheese enrich the texture. Fresh asparagus and spinach are stirred in near the end, adding vibrant color and a green contrast. The risotto's classic creamy consistency develops through slow absorption of stock, making this a hearty plant-based meal option.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
4
servings
Calories:
521 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 521
% 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.