Butternut Squash Risotto Recipe
Creamy, savory, and subtly sweet, this butternut squash risotto delivers rich flavors without dairy—just silky Arborio rice, warm spices, and roasted squash.
Ingredients
For the Roasted Squash
- 1 small butternut squash peeled and diced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Risotto
- 1 cup Arborio rice
- 4 cups vegetable broth warmed
- ½ small onion diced
- 2 cloves garlic minced
- ½ cup dry white wine optional, but highly recommended
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp nutritional yeast for cheesy flavor
- 1 tbsp vegan butter or more olive oil
Instructions
Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss diced squash with olive oil, salt, and black pepper.
- Spread on a baking sheet and roast for 25 minutes until tender.
Sauté the Aromatics
- Heat vegan butter in a saucepan over medium heat.
- Add onion and garlic, cooking until fragrant.
Toast the Rice
- Stir in Arborio rice and cook for 1–2 minutes until slightly translucent.
- Pour in white wine and let it absorb completely.
Cook the Risotto
- Add warm broth, one ladle at a time, stirring constantly.
- Let the liquid absorb before adding more.
- Repeat for 20–25 minutes until rice is creamy but slightly firm.
Finish and Serve
- Stir in roasted squash, nutritional yeast, nutmeg, smoked paprika, salt, and pepper.
- Serve hot, topped with fresh herbs or toasted nuts.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Magnesium: 10%
- Potassium: 18%
- Vitamin C: 25%
Pro Tips for Maximum Flavor
- Use homemade broth for extra richness.
- Let the risotto rest for 5 minutes before serving for perfect consistency.
- Stir constantly—think of it as an arm workout.
- Garnish with crispy sage or toasted pumpkin seeds for crunch.
- Serve with a side of roasted veggies or a simple salad.