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This Vegan Butternut Squash Risotto is a creamy, warming side dish with cubes of sweet roasted squash and arborio rice.
Risotto is an all-time favorite dish at my house. It always hits the spot on a chilly night. It's so creamy, savory and, when you make it with diced butternut squash, a bit sweet.
This vegan 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 my holiday Glazed Tofu.
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.
Swaps & Substitions
- 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.
Store leftover vegan butternut risotto in an airtight container in the fridge for up to four days.
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Vegan Butternut Squash Risotto
- 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
- 1½ cup arborio rice
- 6 cups vegetable broth
- 1 tablespoon vegan butter
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 ¼ cup of white wine (or vegetable broth) and deglaze the pan. Stir the rice into the pot and cook for about a minute.
- Adding ½ cup increments at a time, stir in the simmering vegetable broth. Wait until the stock has absorbed before adding another ½ 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.