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Vegan Butternut Squash Risotto

Butternut squash risotto is a creamy, warming side dish with cubes of sweet roasted squash and arborio rice. This recipe is dairy-free and vegan.

close up on a bowl of vegan butternut squash risotto with sage

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Risotto is an all-time favorite dish at my house. It always hits the spot on a chilly night. It’s so creamy, savory, a little sweet thanks to the beautiful butternut squash.

This dairy-free version has the same buttery flavor and velvety texture you expect from risotto, without any dairy. This is a fantastic family-friendly recipe to serve with glazed tofu.

ingredients for vegan butternut squash risotto with onion and vegan butter

Ingredients

The ingredients for this dreamy vegan butternut squash risotto are simple and designed to infuse every bite with herby, oniony flavor.

  • Arborio rice. It’s important to use this variety of rice for your risotto. It has the right size grain and the right amount of starch to make a creamy texture that doesn’t stick together.
  • Onion. This helps build plenty of flavor in the dish, as you’ll start by browning the onions in the skillet. Dice them nice and small so there’s a bit of onion in every bite.
  • Vegetable broth. You can use store-bought broth or make your own. Here’s an Instant Pot recipe too.
  • White wine. See this list of best wines for cooking for some recommendations. I typically use Sauvignon Blanc.
  • Vegan butter. For the buttery flavor, I love Earth Balance Vegan Buttery Sticks.
  • Sage. I love the combination of sage and butternut squash in risotto. It’s warming and comforting.
  • Butternut squash. Dice the squash into equal-sized pieces for even cooking.

How to Make Vegan Butternut Squash Risotto

Prep work: Prepare the butternut squash as instructed in the recipe card. Heat vegetable broth in a pot.

Onions being sauteed in a cast iron pan.

Add onion to a large pan and sauté on medium heat in 2 teaspoons of olive oil until translucent.

White wine added to the pan.

step Turn heat to low. Add 1/4 cup of white wine (or vegetable broth) and deglaze the pan.

Rice added to the pan.

Stir the rice into the pot and cook for about a minute.

Making butternut squash risotto in a cast iron pan.

Adding 1/2 cup increments at a time, stir in the simmering vegetable broth. Wait until the stock has absorbed before adding another 1/2 cup.

Tender rice for risotto in a pan.

Continue this process until the rice is tender, stirring constantly. You may need to use less or more than 6 cups of broth. Taste test often.

Vegan butternut squash risotto in a pan.

Add salt and pepper to taste. Mix in vegan butter. Toss the rice with the roasted butternut squash and serve.

Swaps & Substitutions

  • Alcohol-free vegan risotto: Simply substitute the white wine for more vegetable broth.
  • Other spices: Feel free to use a different dried spice than sage. Basil, oregano, thyme, or rosemary are all delicious.
  • Frozen squash: For a faster recipe, roast frozen butternut squash cubes instead of preparing from fresh.
close up on creamy vegan butternut squash risotto

Storage

Store leftover vegan butternut risotto in an airtight container in the fridge for up to four days.

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bowl of risotto with roasted butternut squash and a sage leaf on top.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Butternut Squash Risotto

Karissa’s Vegan Kitchen
Creamy vegan butternut squash risotto made with sage, black pepper, and onion.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Vegan
Servings 6
Calories 296 kcal

Ingredients
  

  • 1 butternut squash
  • 4 teaspoons olive oil divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage
  • ½ medium onion diced
  • ¼ cup white cooking wine
  • cup arborio rice
  • 6 cups vegetable broth
  • 1 tablespoon vegan butter

Instructions
 

How to Roast Butternut Squash

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Remove the skin using a vegetable peeler. Cut the entire squash into quarters.
  • Scoop out seeds. Cut squash into ½ inch cubes.
  • Toss with 2 teaspoons olive oil, salt, black pepper, and sage.
  • Spread out evenly onto the baking sheet. Bake for 20-25 minutes, or until tender and browned.

Making the Risotto

  • In the meantime, heat the vegetable broth in a large sauce pan. Bring to a gentle simmer and cover for now. Using hot broth is important to make super creamy risotto.
  • Add onion to a large pan and sauté on medium heat in 2 teaspoons of olive oil until translucent and little browned on the edges.
  • Turn heat to low. Add 1/4 cup of white wine (or vegetable broth) and deglaze the pan. Stir the rice into the pot and cook for about a minute.
  • Adding 1/2 cup increments at a time, stir in the simmering vegetable broth. Wait until the stock has absorbed before adding another 1/2 cup.
  • Continue this process until the rice is tender, stirring constantly. You may need to use less or more than 6 cups of broth. Taste test often.
  • Add salt and pepper to taste. Mix in vegan butter.
  • Toss the rice with the roasted butternut squash and serve.

Nutrition

Calories: 296kcalCarbohydrates: 58gProtein: 5gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 1058mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 13878IUVitamin C: 27mgCalcium: 65mgIron: 3mg
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