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Vegan Roasted Butternut Squash Risotto

This creamy vegan butternut squash risotto is the ultimate fall comfort meal! Featuring roasted butternut squash and a touch of thyme, this hearty dish is full of flavor. 
Course Main Course, Side Dish
Cuisine Gluten-Free, Italian, Vegan
Keyword butternut squash, risotto
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 - 8 servings
Calories 453kcal

Ingredients

FOR THE BUTTERNUT SQUASH

  • 4 cups cubed butternut squash (Most grocery stores sell packaged peeled and cubed butternut squash for your convenience or you can peel and cut a fresh one)
  • 1 tbsp olive oil
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

FOR THE RISOTTO

Instructions

  • Preheat oven to 400° F.
  • Place cubed butternut squash on a parchment-lined baking sheet. Add olive oil and use your hands to evenly coat the squash. Season with salt and pepper.
  • Roast butternut squash for 40 minutes, stirring once halfway.
  • After the squash has been cooking for 10-15 minutes, start the risotto by warming the vegetable broth in a pot over medium heat. This will allow the squash to be done approximately at the same time as the rice.
  • While broth is warming, heat olive oil in a wide pan.
  • Add the onion and cook over medium heat until translucent, about 2-3 minutes.
  • Stir in the thyme and cook for 1 more minute.
  • Add the Arborio rice and stir until it is well coated.
  • Add the wine and stir constantly until it is absorbed.
  • Once wine is absorbed, add one ladleful (approximately ¼ cup) of broth. Stir constantly until broth is absorbed.
  • Continue to add one ladleful of broth at a time to the rice as it is absorbed, stirring constantly, until rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
  • Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in the nutritional yeast and vegan Parmesan.
  • Once the Parmesan has melted, turn off the heat. Taste and add salt if desired.
  • Fold in the butternut squash. Serve immediately.

Video

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
 
 

Nutrition

Calories: 453kcal | Carbohydrates: 72g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Fiber: 4g