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Amazing 4-Step Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto
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Welcome to Sunday Flavor! This creamy Vegan Butternut Squash Risotto brings that joyful, comforting feeling of Sunday into your kitchen any day of the week. It is rich, flavorful, and completely plant-based.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and diced
  • 4 cups vegetable broth, warmed
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine (optional)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Roast half of the diced butternut squash at 400 degrees F (200 C) until tender, about 20 minutes. Set aside.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the Arborio rice to the pot. Toast the rice, stirring constantly, for about 2 minutes until the edges become translucent.
  5. If using, pour in the white wine and stir until it is fully absorbed.
  6. Add one ladleful of warm vegetable broth to the rice. Stir continuously until the liquid is nearly absorbed.
  7. Continue adding the broth one ladleful at a time, stirring regularly and waiting until each addition is absorbed before adding the next. This process takes about 20-25 minutes.
  8. When the rice is nearly cooked (al dente), stir in the roasted butternut squash, the remaining raw diced squash, nutritional yeast, and vegan butter. Stir until creamy.
  9. Season with salt and pepper to your liking.
  10. Serve immediately garnished with fresh parsley.

Notes

  • Keep your vegetable broth simmering gently on a back burner; adding cold broth stops the cooking process.
  • Stirring frequently releases the starch from the Arborio rice, which creates the signature creamy texture.
  • If you prefer a smoother texture, blend the roasted squash with a small amount of broth before adding it to the risotto.

Nutrition

Find it online: https://sundayflavor.com/vegan-butternut-squash-risotto-recipe/