This vegan butternut squash risotto is fall comfort in a bowl! It's one those cozy dishes made with a little extra love, where time doesn't count and everything is made from scratch with just 6 simple ingredients. It features a rich, wholesome broth made with oven-roasted butternut squash that makes the risotto extra creamy. No cheese or butter needed for this vegan version.
A truly special dish
Risotto is the kind of meal you make when you have time to slow down, enjoy the process, and treat your loved ones to something truly special. Perfect for date night or a cozy family dinner.
This butternut squash version is one of my favorites as it brings out the best of the butternut. Roasting the squash gives it a sweet, rich depth that turns into the most delicious broth, making every bit creamy and full of warmth.
Top it off with some sautéed buttnut squash dice for some extra texture and a beautiful presentation.
Key ingredient notes
- Butternut squash: You'll need it to make the butternut squash broth and the sautéed butternut squash dice that you'll use as a garnish. Do not replace the roasted squash with canned pumpkin puree—this may sound like a handy shortcut but it just won't add the same depth to the dish.
- Arborio rice: Risotto is made with short-grain rice, such as Arborio rice and Carnaroli rice. I like using Arborio rice for this healthy butternut squash risotto because it cooks a little quicker and is more affordable than Carnaroli rice. But any type of short-medium grain white rice will work.
- High-quality vegetable broth: This is probably the most important component of this recipe. Since it's made with only 6 ingredients, you want them to have the best quality. Try to find a flavorful vegetable broth (often sold in jars) with a rich golden color. No shortcuts such as vegetable broth powder or bouillon cubes here.
- White wine: I recommend choosing a bottle of white you'll enjoy drinking with the risotto as you only need ½ cup for the recipe. A dry white such as Sauvignon Blanc, Pinot Grigio, or Carbernet Blanc are great options. Don't skip the wine as it balances the sweet and mild taste of the butternut with a touch of acidity.
No cheese needed! Cooked risotto is already rich and creamy without the addition of butter or cheese through the starch that is released from the grains while they're cooking.
But if you want that dairy flavor, you can cook the risotto in vegan butter instead of olive and sprinkle a little vegan cashew parmesan on top of your risotto before serving.
How to make the butternut vegetable broth
- Step 1: Prep the squash. Cut the butternut squash in hald and remove the seeds with a spoon.
- Step 2: Roast the squash. Place one half of butternut squash (save the other half) cut-side down on a parchment lined baking sheet. Roast for 40 minutes at 400°F (200°C) until soft.
- Step 3: Scoop out the flesh. Flip the roasted butternut squash. Remove the flesh from the skin with a spoon. If it's well cooked it should come right off.
- Step 4: Make the butternut squash broth. Add the butternut squash flesh and the vegetable broth to a pot. Blend with an immersion blender until perfectly smooth. Keep the broth at a low simmer over medium heat while you make the risotto.
Tips from a native Italian
- 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.
- 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.
- 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.
- Use a large cast-iron pot such as a Dutch oven to cook the risotto as its heavy bottom distributes the heat evenly, which results in perfectly cooked rice.
- Be patient and stir every 30 seconds. Through regular stirring, the grains rub against each other and release starch that helps thicken the risotto. This takes time and patience but the final result is worth every minute!
- Cook the rice al dente. The mistake most people make if cooking the rice until it's perfectly soft. 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.
How to cook the risotto
- Step 1: Dice the onion. Heat a large skillet or Dutch oven with olive oil. Sauté the onion until tender.
- Step 2: Toast the rice. Add the rice to the Dutch oven and sauté until every grain is covered in a film of oil. Deglaze with white wine. Stir until it is completely absorbed.
- Step 3: Cook the rice with the broth. Add a ladle of butternut squash broth to the Dutch oven. Stir carefully over medium heat until most of the liquid has been absorbed before adding another ladle.
- Step 4: Stir until cooked. Continue adding broth and stirring every 30 seconds until the risotto reaches that creamy consistency and the grains are cooked al dente. Make sure to taste the risotto frequently towards the end to f prevent overcooking it. P.S. you may not need the entire vegetable broth.
Storage and reheating tips
- Storage: Risotto tastes best right after it's been made. If you happen to have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
- Reheating: You can reheat the risotto in a saucepan with a splash of water to make it creamier as it will thicken in the fridge. Cover it with a lid as the steam will help soften the rice. If reheating it in the microwave, cover the risotto with a plate to you turned upside down.
- Reheating for kids (and adults): You can also form little patties with cold risotto. Heat a pan with olive oil and brown the patties until golden. They will become slightly crispy, which makes it even more delicious and is highly appreciated by children.
- Freezing: Risotto in general does not freeze well. When defrosted and reheated the risotto may become soggy and the rice can remain hard.
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The recipe
Vegan Butternut Squash Risotto (No Cheese)
This extremely creamy vegan butternut squash risotto is loaded with veggies, healthier than your regular risotto and made without butter or cream.
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Servings: 2
Ingredients
- 1 medium (900 g) butternut squash
- 3 ½ cup (850 ml) high-quality vegetable broth
- 1 yellow onion
- 2-3 tablespoons olive oil
- 1 ½ cup (300 g) Arborio rice or another short-grain risotto rice
- ½ cup (120 ml) white wine I use Cabernet Blanc
- 1 pinch of salt and pepper
Instructions
- Oven: Preheat the oven to 400°F (200°C).
Roast the butternut squash: Cut the butternut squash in half and remove the seeds with a spoon. Place one butternut squash half cut-side down on a parchment-lined baking sheet. Bake for 40 minutes until soft.
Sauté the butternut dice: Peel the other of the butternut half. Cut it lengthwise into slices, then into very small dice. Sauté in a large pan with olive oil over low-medium heat for 20 minutes until golden.
Make the butternut squash broth: Scoop out the butternut squash flesh with a spoon. Add it to a large pot with the vegetable broth and blend with an immersion blender (or use a high-speed blender). Bring the broth to a low simmer and keep it over low heat while you make the risotto.
Onion: Peel and dice the onion. Heat a large pot or Dutch oven with a generous amount of olive oil. When hot, sauté the onion until translucent.
Rice & wine: Add in the risotto rice and sauté it in the oil for 2 minutes. Every kernel should be coated in oil. Deglaze with the white wine. Stir until the wine has been absorbed.
Cook the risotto: Add a ladle of butternut squash broth and stir every 30 seconds to prevent the rice from sticking to the pan. When the broth has been absorbed, add another ladle. Repeat until the rice is cooked al dente (still firm to the bite). You may have some vegetable broth left.
Season with salt and pepper as needed. Serve with the butternut squash dice.
Nutrition
Calories: 921kcal | Carbohydrates: 175g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Fiber: 13g | Sugar: 15g
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