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5.0 from 12 votes

Vegan Butternut Squash Risotto

This vegan butternut squash risotto with asparagus is cheesy, savory, and perfectly comforting! It's perfect for a date night either as a side dish or a main course. You won't believe this meal is entirely dairy-free!

Prep Time
5 mins
Cook Time
5 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. At the last minute, stir in the the spinach and lemon juice. Season to taste with black pepper and serve.

Notes

  • Tips for success
  • Storage instructions
  • This risotto best eaten straight away. However, you can keep it in the fridge for 3-4 days in an airtight container and reheat on the stove, adding more vegetable stock as you do so. I would not recommend freezing risotto, because this will cause the rice to develop a grainy texture.
  • Make sure that the stock is warm before you start adding it in.
  • Don't add too much vegetable stock at the same time, as the gradual stirring process is what allows the rice to break down and create a creamy texture.
  • Keep stirring and don't walk away from the stove during the cooking process in order to achieve the best results. 

Nutrition Information

Calories 521kcal (26%) Carbohydrates 92g (31%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Sodium 1891mg (79%) Potassium 919mg (26%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 13490IU (270%) Vitamin C 47mg (52%) Calcium 124mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

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.