Vegan Butternut Squash Risotto

5 from 7 votes

Vegan Butternut Squash Risotto

Warm, creamy, and comforting, this Vegan Butternut Squash Risotto is the dinner bowl you need to keep you feeling cozy all season long. It's made with mostly pantry staples and it's truly easier to make than you might think.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 286kcal

Author: Jenn Sebestyen

Equipment

Deep non-stick skillet

Ingredients

1 small butternut squash peeled and cubed (about 4 cups)
3 tablespoons olive oil divided
1 teaspoon dried thyme
1 teaspoon dried sage
4-6 cups low-sodium vegetable broth
1 yellow onion diced
1 ½ cups arborio rice
½ cup dry white wine
¼ cup nutritional yeast
1 teaspoon salt divided, plus more to taste
freshly ground black pepper to taste
sprinkle of fresh thyme for garnish

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
Toss the butternut squash with 1 tablespoon of the oil and the thyme and sage. Spread into one even layer on the prepared baking sheet and roast until tender, about 25 to 35 minutes, stirring once halfway through cooking.
Meanwhile, in a pot, bring the broth to a simmer and keep warm.
In a large, deep skillet, warm the remaining 2 tablespoons of oil over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
Add the rice and stir to combine. Cook for 2 to 3 minutes to toast the rice, stirring occasionally.
Add the wine and stir until absorbed, about 4 to 5 minutes.
Add ½ cup of warm broth and stir until absorbed. Continue adding broth ½ to 1 cup at a time until it's absorbed, stirring frequently, until the rice is creamy and tender yet still al dente. Add ½ teaspoon of salt once the rice is starting to get tender, after about 10 minutes or so. This whole process could take anywhere from 20 to 30 minutes. You may not use the full 6 cups of broth, but it's better to have too much than too little. Any leftover broth can be stored in an air-tight container in the fridge.
When the rice is al dente, add the nutritional yeast, remaining ½ teaspoon of salt, and black pepper, if using. Stir in the roasted butternut squash.
Garnish with fresh thyme and serve hot.

Notes

~ Do not rinse the rice! The starch on the rice is important for the creamy texture of risotto.

~ Toast the rice for a few minutes before adding any broth to bring out the nutty flavor.

~ Warm the broth and keep it on low heat (do not boil) during the whole process of making the risotto.

~ Be sure to have enough broth. Warm up more than you think you will need.

~ Add about 1 cup of broth at a time to the rice and do not add more until it is almost fully absorbed into the rice.

~ Cook the risotto over medium heat and do not rush the process. Cooking over too high of heat will cause the broth to evaporate instead of absorb and you won't achieve the creamy texture you're looking for.

~ Stir frequently during the cooking process, but not continuously. About every 30 seconds or so should do the trick.

Nutrition