There’s something magical about a creamy bowl of vegan butternut squash risotto, don’t you think? For me, it’s not just food—it’s a warm hug in a bowl. And when you add the sweet, nutty flavor of butternut squash, you elevate the experience to pure comfort. I know some people think making risotto is hard, but trust me, it’s easier than you think! Plus, it’s full of healthy ingredients, making it perfect for a comforting dinner. Are you ready to bring this Italian classic into your kitchen?
Why Make Vegan Butternut Squash Risotto?
It is comfort food but without guilt, thus the recipe is perfect for someone like you. Imagine that creamy texture of risotto combined with the richness of roasted sweet butternut squash. It’s almost too indulgent to sit with, but somehow light and fulfilling all the same. Plus, such a dish would be served vegan, leaving no one at the table from plant-based eaters to meat lovers out. But homemade meals bring people together; surely that’s reason enough?
Choosing the Perfect Butternut squash
The star of this recipe is, of course, the butternut squash. Choose one that seems heavy in size, smooth and unblemished. A ripe butternut squash will be a rich orange hue and give a sweet aroma once cut. Pro tip: if you are pressed for time, most shops would carry precut squash to avoid this hassle.
Required Ingredients
To prepare this culinary recipe, here are some basic ingredients you will need:
Ingredients detail in recipe card below 👇
- Vegan Parmesan (optional, for garnish)
- Butternut squash (roasted and mashed)
- Arborio rice (or any short-grain rice)
- Vegetable broth (low-sodium preferred)
- Onion (finely chopped)
- Garlic (minced)
- Olive oil (or vegan butter)
- Nutritional yeast (for cheesy flavor)
- White wine (optional but recommended)
- Fresh thyme (or dried)
- Salt and pepper (to taste)
Preparation Tips to Make It Successful
- Roasting the Butternut Squash: Roast it in the oven, drizzling it with olive oil and sprinkling salt. That brings out its very own sweetness.
- Warm Up Your Broth: Be sure to warm your vegetable broth hot before adding it to the risotto, keeping the overall cooking temperature even.
- Have everything prepped: mise en place for the ingredients so that the process flows smoothly. Risotto waits for no one!
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes or until nice and tender.
- Sauté-Up Aromatics: Heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook until they’re fragrant and translucent.
- Toast the Rice: Stir in the Arborio rice, coating it well with the oil. Toast for 1-2 minutes to bring out its nutty aroma.
- Deglazing the Wine: Pour some white wine (if using) and stir it in until absorbed. It provides depth to your risotto.
- Gradually Add Broth: Heat broth on low on the stove and add one cup to the rice at a time. Stir continuously, allowing the liquid to absorb before adding more.
- Incorporate Squash: Stir in the roasted and mashed butternut squash. This step transforms the risotto into a vibrant orange delight.
- Add Final Touches: Mix in nutritional yeast and fresh thyme. Adjust seasoning with salt and pepper.
- Serve and Enjoy: Plate the risotto, garnish with vegan Parmesan, and serve immediately. Bon appétit!
Making the Risotto Extra Creamy
For the extra-creamy texture, stir continuously and don’t rush the process. The natural starches from the Arborio rice will do the magic. Adding a dollop of vegan butter or a splash of coconut milk can take it to the next level.
Mistakes to Avoid
- No Stirring: Risotto isn’t possible without constant stirring-something that even an experienced appearing chef must not be able to avoid.
- Cold Broth: Warm broth is the only one used. Cold causes rice to cool off.
- Overcooked: Remove the dish while it is still rather al dente.
Health Benefits of Butternut Squash
Butternut squash Rich in vitamins A and C, that boosts immunity and supports healthy skin. Its fiber content aids digestion, making this risotto not only delicious but also nourishing.
Why You Will Enjoy This Recipe
Making Vegan Butternut Squash Risotto feels more like cooking up a love letter to your taste buds. It’s warm, flavorful, and satisfying. Plus, each bite is a tribute to healthy ingredients.
Vegan Butternut Squash Risotto
Description
Imagine that creamy texture of risotto combined with the richness of roasted sweet butternut squash. It's almost too indulgent to sit with, but somehow light and fulfilling all the same. Plus, such a dish would be served vegan, leaving no one at the table from plant-based eaters to meat lovers out.
Ingredients
Instructions
-
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes or until nice and tender.
-
Sauté-Up Aromatics: Heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook until they’re fragrant and translucent.
-
Toast the Rice: Stir in the Arborio rice, coating it well with the oil. Toast for 1-2 minutes to bring out its nutty aroma.
-
Deglazing the Wine: Pour some white wine (if using) and stir it in until absorbed. It provides depth to your risotto.
-
Gradually Add Broth: Heat broth on low on the stove and add one cup to the rice at a time. Stir continuously, allowing the liquid to absorb before adding more.
-
Incorporate Squash: Stir in the roasted and mashed butternut squash. This step transforms the risotto into a vibrant orange delight.
-
Add Final Touches: Mix in nutritional yeast and fresh thyme. Adjust seasoning with salt and pepper.
-
Serve and Enjoy: Plate the risotto, garnish with vegan Parmesan, and serve immediately. Bon appétit!
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 90g30%
- Protein 10g20%
- Vitamin A 13000 IU
- Vitamin C 45 mg
- Calcium 100 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage Tips: Leftover risotto can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of vegetable broth to restore creaminess.
- Freezing: Risotto doesn’t freeze well but can be frozen if necessary. The texture may change slightly, so reheat gently with added liquid.
- Customizations: Add other veggies like asparagus or spinach for extra flavor and nutrition. For a spiced twist, incorporate turmeric or cumin into the broth
- Gluten-Free Option: Ensure the broth and soy sauce are certified gluten-free, or replace soy sauce with tamari.
