Vegan Butternut Squash Risotto Recipe

OMG, this creamy butternut squash risotto is my ultimate fall comfort food, blending cozy vibes with a gourmet twist. The combo of roasted squash and fresh sage makes it taste like a hug in a bowl, and honestly, who can resist a velvety, plant-based masterpiece like this?

I delight in preparing a bowl of vegan butternut squash risotto that fully captures the flavors of the season. The natural sweetness of the cubed butternut squash contrasts magnificently with the rich creaminess of the Arborio rice.

When freshly chopped sage, a dash of lemon juice, and the optional sprinkle of nutritional yeast (just a hint, please) are added, this dish transforms into a stunning, plant-based, comfort meal.

Ingredients

Butternut squash is rich in fiber, as well as vitamins A and C, and has a sweetness that cannot be surpassed.

Oil Olive: Fats healthy, flavor enhances and aids in sautéing.

Arborio Rice possesses a high starch content, which allows it to have a creamy texture.

Onion: Imparts flavor and depth; is antioxidant rich.

Garlic enhances the function of the immune system.

It provides aromatic flavor.

Broth made from vegetables: supplies a base that is savory and enhances richness.

Yeast that is high in nutritional value: Contributes cheesy taste, abundant in B vitamins.

Sage: It is fresh and aromatic, and it assists digestion.

Juice of lemon: Heartens gaiety and sourness, intensifying flavor.

Ingredient Quantities

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• 2 tablespoons fresh sage, chopped
• 1/4 cup vegan Parmesan cheese (optional)
• 1 tablespoon lemon juice

Instructions

1. The oven should be set to 400°F (200°C) to begin with. The next step is to cube the butternut squash and mix it with 1 tablespoon of olive oil, salt, and pepper. Then, spread it on a baking sheet and put it in the oven. Roast for 20-25 minutes until it is tender and somewhat caramelized.

2. In a large skillet, warm the leftover tablespoon of olive oil over medium heat. Add the onion, chopped fine, and sauté until you can see through it—and I mean see through it! It should be as translucent as possible, about 5 minutes.

3. Mix in the minced garlic and sauté for another minute until it becomes fragrant.

4. Put the Arborio rice in the pan, and stir it for 2-3 minutes until it is well-coated and has an appearance that is translucent mainly around the edges.

5. Add the white wine (if using), and cook, stirring frequently, until it has mostly evaporated.

6. Start incorporating the heated vegetable broth, one ladleful at a time, into the mixture, while stirring continuously. Let each addition become fully absorbed before adding the next. Maintain this steady pace for approximately 18 to 20 minutes, until the rice achieves that familiar creamy consistency and bite. If you intend to serve the dish shortly after cooking, you should finish with an addition of more-than-ample broth.

7. Mix the roasted butternut squash, nutritional yeast (if you’re using it), and fresh sage into the pan. Let everything cook together for 2-3 minutes, so the flavors can mend.

8. Add some salt and pepper and stir in lemon juice to brighten it up.

9. Add vegan Parmesan cheese, if you like, and stir until melted into the risotto.

10. Take it off the heat; allow to complete its resting stage before serving warm. If you want to add some additional flourishes to the appearance of your finished dish, now is the time to do that.

Equipment Needed

1. Oven
2. Baking sheet
3. Large skillet
4. Sharp knife
5. Cutting board
6. Mixing bowl
7. Wooden spoon or spatula
8. Ladle
9. Measuring spoons
10. Measuring cups
11. Small saucepan (for warming broth)
12. Citrus juicer or reamer (optional, for lemon juice)

FAQ

• What can I use instead of Arborio rice?You can substitute with other short-grain rice varieties, such as Carnaroli or Vialone Nano, which also work well for risotto.
• Can I make this recipe without wine?Indeed, it is absolutely fine to leave out the wine if you so desire. Just swap it for the same amount of vegetable broth and carry on with the recipe.
• How do I make it creamier without dairy?Arborio rice naturally provides the creamy consistency of risotto, owing to the large amounts of starch that it contains. For an even creamier texture, try adding nutritional yeast, a staple in many vegan kitchens, or use a vegan Parmesan cheese.
• What can I use as a substitute for sage?In the absence of sage, you can use fresh thyme or rosemary as replacement herbs.
• Is the lemon juice necessary?The flavors achieve balance through the bright acidity of lemon juice, which you might decide to leave out. If you do, use a splash of white wine vinegar instead.
• Can I freeze leftover risotto?You can freeze it, in airtight containers, for up to 3 months. Reheating may change the texture slightly.
• Can I use pre-cut butternut squash?Using pre-cut squash can save time; however, ensure that the pieces are evenly sized if you are using them for cooking. Otherwise, there might be problems associated with uneven cooking.

Substitutions and Variations

1 medium sweet potato, peeled and cubed, can be substituted with 1 medium butternut squash, peeled and cubed.
2 tablespoons coconut oil can be used in place of 2 tablespoons olive oil.
An alcohol-free alternative to 1/2 cup dry white wine is 1/2 cup vegetable broth.
1 tablespoon nutritional yeast can be substituted with 1 tablespoon miso paste for a different umami taste.
1/4 cup vegan Parmesan cheese can be replaced by 1/4 cup blended cashews with a pinch of salt to achieve a creamy topping.

Pro Tips

1. Roasting Enhancements Before roasting the butternut squash, try tossing it with a sprinkle of smoked paprika or a pinch of cayenne pepper along with the olive oil, salt, and pepper. This will add a subtle depth of flavor that complements the squash.

2. Broth Flavor Boost Consider infusing the vegetable broth with a sprig of rosemary or thyme while it’s warming. This additional herbal note can enhance the overall flavor of the risotto.

3. Wine Selection If you choose to use the white wine, select a dry variety like a Sauvignon Blanc or Pinot Grigio. These wines are typically less sweet and won’t overpower the delicate flavors of the risotto.

4. Perfect Creaminess To achieve an extra creamy risotto, stir in a tablespoon of vegan butter just before serving. This step will give the risotto a rich and silky finish.

5. Garnish Ideas For a touch of color and texture, consider garnishing the risotto with toasted pumpkin seeds or chopped toasted walnuts. A sprinkle of freshly chopped parsley can also add a fresh and vibrant contrast to the dish.