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Healthy butternut squash risotto on a plate topped with roasted butternut squash cubes.

Healthy Butternut Squash Risotto Without Cheese

5 from 1 vote
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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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes

Ingredients 

  • 1 cup (250 g) butternut squash puree (canned or homemade) see notes
  • 1 ¾ cup (400 ml) vegetable broth
  • 1 onion
  • 2-3 tablespoons olive oil
  • ¾ cup (160 g) Arborio rice or any short-grain rice
  • ½ cup (115 ml) white wine
  • 1 pinch of salt and pepper

Instructions

  • Combine the butternut squash puree (see notes) and the vegetable broth in a pot. Bring it to a low simmer and keep it over low-medium heat while you make the risotto.
  • 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.
  • 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.
  • Add a ladle of butternut squash broth and stir frequently to prevent the rice from sticking to the pan. When the broth has been absorbed, add another ladle. Repeat until there is no broth left or the risotto is creamy. It should take 20 to 25 minutes for the risotto should be "al dente".
  • Season with salt and pepper as needed.

Notes

  1. Butternut squash puree: use canned butternut squash puree (or pumpkin puree) or make your own from roasted, boiled or microwaved butternut squash. Follow the instructions in this post.
  2. Read our top tips from a native Italian in the post above.
  3. 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.
  4. Storage tips: you can store leftovers in an air-tight container in the fridge for 3 to 4 days.
  5. Reheating tips: Reheat the risotto with a splash of vegetable broth or water in a pan or in the microwave to make it creamy again. If reheating it in the microwave, cover the bowl containing the risotto with a plate that you turned upside down.
 

Nutrition

Calories: 518kcal | Carbohydrates: 79g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Fiber: 7g
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