Healthy Butternut Squash Risotto

This healthy(-ish) butternut squash risotto is the perfect dish to make in fall. You can easily make it for 2 people or scale it up to 4 or 6 servings. All you need is an onion, short-grain rice, butternut squash puree, some vegetable broth and a splash of white wine. This butternut squash risotto recipe is entirely vegan and made without cheese and butter.

This post was originally published on November 24th, 2020 and updated on October 26th, 2021.

Key ingredient notes

Butternut squash puree: you can buy canned butternut squash puree to save time or make your own. In this post, we show you step-by-step how to make homemade butternut squash puree in three different ways (using roasted, boiled/steamed or microwaved squash).

Arborio rice: risotto is usually made with short-grain rice, such as Arborio rice and Carnaroli rice. We like using Arborio rice for this healthy butternut squash risotto because it cooks a little quicker and is more affordable than Carnaroli rice.

Vegetable stock: you can use homemade vegetable stock, store-bought low sodium stock (usually sold in jars, tetra packs or in the freezer section) or dissolve a veggie stock cube in water. Make sure to taste the risotto before adding more salt. Depending on how salty your broth is, you might not need to add a lot.

White wine: it is a key ingredient in any risotto. However, it is important to only add a little wine to avoid masking the delicate flavor of butternut squash (see substitutions options below).

No cheese needed! Traditionally cooked risotto is already rich and creamy without the addition of cream or cheese through the starch that was released from the grains while cooking.

How to cook risotto

Combine the butternut squash puree and the veggie stock. Keep it at a low simmer over medium heat while you make the risotto.

Dice the onion. Heat a pot or Dutch oven with olive oil. Sauté the onion until tender.

Add in the rice and sauté until every grain is covered in a film of oil.
Deglaze with white wine. Stir until it is completely absorbed.

Add a ladle of butternut squash veggie broth. Stir carefully over low-medium heat until most of the liquid has been absorbed before adding another ladle.

Continue stirring and adding broth until the risotto reaches that creamy consistency and the grains are cooked through.

Tips from a native Italian

1. Large cast-iron pots such as Dutch ovens are great to cook risotto as their heavy bottom distributes the heat evenly, which results in perfectly cooked rice.
2. Do not rinse the rice prior to cooking as that would wash out some of the starch required to obtain that thick and creamy texture.
3. Sauté the rice with the onion before adding liquids. Each grain of rice should be coated with an oil film. This keeps the grains firmer when cooking.
4. Keep your broth warm at a low simmer while making the risotto. This helps the rice be cooked at the center. Never add cold broth to a risotto.
5. Be patient and stir constantly. Through the constant stirring, the grains rub against each other and release starch that helps the risotto thicken. This takes time and patience but the final result is worth every minute!
6. Cook the rice al dente. Try the rice when the risotto looks like it has reached that final creamy consistency (after approx. 20 to 25 minutes if using Arborio rice). It should still have some bite while not being undercooked. If you prefer a soupier risotto, add another ladle of broth.

Substitutions and add-ins

• Butternut squash puree: you can totally use canned pumpkin puree instead of butternut squash puree. Note that the flavor of the risotto will be less sweet and delicate.
• Arborio rice: you can use any type of medium- or short-grain white rice.
• Wine: you can replace white wine with the same amount of grape juice. You can also use or a little more vegetable stock to which you added 1 or 2 teaspoons of vinegar or lemon juice to give the risotto that kick of acidity without using wine.
• Make it cheesy: you could add 2 to 4 tablespoons of nutritional yeast when the risotto is almost done. We did not try this variation yet because we like the risotto without cheese or cheesy substitute.
• Top with roasted butternut dices: if you make your own butternut squash puree, save a piece of raw butternut. Peel it and cut it into very small cubes. Sauté them in a pan with a little olive oil until soft and golden (approx. 10 minutes) and serve with the butternut squash risotto.

Meal-prepping tips

1. Choose easy recipes with similar ingredients. You could make this creamy pumpkin puree pasta or these tomato pumpkin sauce gnocchi and use butternut squash puree instead of pumpkin puree.
2. Shop once. Once you chose your recipes for the week, make your grocery list and pick up the necessary items.
3. Make a soup on your prep day. Soup is an effortless meal that can be made very quickly. Buy an additional butternut squash (or butternut squash puree) and make this vegan butternut squash soup. The only additional ingredients you need are onions, zucchinis and potatoes.

Storage and reheating tips

What to serve with butternut squash risotto

We love risotto as a main course. However, in Italy, risotto is often served as a first course. You could do the same or serve it with a side dish. Below are some salads and vegetarian dishes that pair well with butternut squash risotto.

• Maple caramelized brussels spouts
• Sauteed broccolini
• Vegan caesar salad with garlic bread
• Cabbage salad with peanut butter dressing

More butternut squash and pumpkin recipes

The recipe