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A close up of vegan squash risotto on a white plate with a fork on the side.
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Vegan Butternut Squash Risotto

Creamy vegan risotto with butternut squash and sage for a hearty fall meal.
Course Main Course
Cuisine American, vegan
Keyword butternut squash risotto, vegan butternut squash risotto, vegan risotto, vegan squash risotto
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 315kcal
Author Monica Davis

Ingredients

  • 2 tablespoons vegan butter or vegan margarine or olive oil
  • 4 cloves garlic minced
  • 2 stalks green onions
  • 2 cups Arborio rice
  • ½ cup dry white wine or ½ cup additional broth or water
  • 6 cups Not Chick’n broth or any other vegan broth of choice
  • 1 tablespoons poultry seasoning or sage
  • 1/8 teaspoons turmeric (optional for color)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 medium butternut squash (about 3-4 cups cubed)
  • 1 tablespoons olive oil
US - Metric

Instructions

  • Wash the squash and place it in the oven at 300°F (150°C) for about 30 minutes until it becomes slightly soft.
  • Remove it and let it cool until it is cool enough to handle. Then peel and cube the squash.
  • Place cubes on a cookie sheet and sprinkle with olive oil, salt, and pepper.
  • Bake the cubes at 375°F (190°C) for an additional 30 minutes, flipping them with a spatula every 10 minutes, until they are slightly crisp on the outside.
  • Make 6 cups of broth by pouring 6 cups of water into a pot with 3 bouillon cubes of Not chick’n and adding a tablespoon of poultry seasoning to the broth. Heat and stir until the broth cubes are dissolved.
  • While the cubed squash is baking, melt vegan margarine on low in a large pot.
  • Add minced garlic and thinly slice green onions and let it warm for about 3 minutes in the margarine.
  • Pour in 2 cups of Arborio rice (dry, unwashed) and coat the rice with butter and garlic. It will turn slightly translucent.
  • Add the wine (or ½ cup of broth) and stir until it absorbs.
  • Add the remaining 6 cups of broth mixture, about ½ a cup or 1 ladle full at a time.
  • Stir slowly and constantly, adding more each time the liquid is absorbed.
  • When all the broth has been used. Add the roasted squash to the rice and stir gently until well combined. Serve immediately.
  • Sprinkle with vegan Parmesan if desired.

Notes

  • Add the broth slowly, stirring between each addition of broth.
  • You can peel and cube the squash without pre-cooking; however, it will be tough to cut.  It will also need to bake a little longer on the cookie sheet.
  • Squash baking time will vary depending on the size of the cubes.

Nutrition

Serving: 1cup | Calories: 315kcal | Carbohydrates: 52g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 538mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10115IU | Vitamin C: 20.1mg | Calcium: 56mg | Iron: 3mg