If you’re craving a comforting and satisfying meal, this Vegan Butternut Squash Risotto is exactly what you need. This dish combines the creamy texture of a traditional risotto with the rich, sweet flavour of roasted butternut squash. With ingredients like Arborio rice and nutritional yeast, this creamy vegan risotto delivers all the indulgence of a classic risotto without the dairy.
Easy Vegan Risotto
Some people are a little hesitant to make a risotto. A little more attention is needed when making it but that's it. You just need to make sure you stir it frequently, the recipe itself is not difficult.
What makes this vegan risotto even more special is how easy it is to make. The simple yet flavourful ingredients, such as fresh thyme and sage, bring a lovely, herby touch to the dish, while the optional addition of vegan butter and vegan parmesan cheese.
To make it even easier you don't have fresh ingredients you can use dried, I even use pre-cut butternut squash. Fresh, pre-cut or dry these ingredients add richness without compromising your plant-based diet. Whether it’s your first time making risotto or you’re a seasoned cook, this easy vegan risotto recipe will surely become a go-to recipe.
How to Make This Vegan Risotto Recipe
This creamy vegan risotto is not only delicious but also versatile. You can enjoy it as a main dish or pair it with other vegetable sides for a wholesome, balanced meal. Ready to create a cosy, vegan-friendly dish that’s perfect for any occasion? Let’s dive into how to make this wonderful Vegan Butternut Squash Risotto.
Easy Vegan Butternut Squash Risotto Recipe
Serves 4
Ingredients
1 medium butternut squash, peeled, seeded, and cut into small cubes
1 ½ cups Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
4 - 5 cups vegetable broth, warmed
1 cup dry white wine (optional, can replace with additional vegetable broth)
2 tablespoons olive oil
1 tablespoon vegan butter (optional)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
¼ cup nutritional yeast (for a cheesy flavour)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish or vegan parmesan
Instructions
Prepare the Butternut Squash
Preheat your oven to 200°C (400°F).
Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper.
Spread them out on a baking sheet and roast for 25-30 minutes or until the squash is tender and slightly caramelized. Set aside.
Start the Risotto
In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until softened about 5 minutes.
Stir in the garlic, thyme, and sage, and cook for another minute until fragrant.
Cook the Rice
Add the Arborio rice to the saucepan and stir to coat the rice with the oil and herbs.
Pour in the white wine (if using or the broth) and cook, stirring frequently, until the wine has mostly evaporated.
Add the Broth
Begin adding the warm vegetable broth, one ladleful/cup at a time, to the rice. Stir constantly and wait for each addition of broth to be absorbed before adding more.
You may find you need the fifth cup to cook the rice to your liking.
Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes. Don't add the pumpkin until the rice has cooked.
Combine the Squash and Rice
Once the rice is cooked, gently fold in the roasted butternut squash.
Stir in the vegan butter (if using) and nutritional yeast for a rich, cheesy flavour.
Season with salt and pepper to taste.
Serve
Serve the risotto hot, garnished with fresh parsley.
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