Go Back
+ servings

Vegan Butternut Squash Risotto

With only 11 simple ingredients, this simple vegan butternut squash risotto recipe may just become your next go-to for dinner parties this fall + winter season!
Prep Time5 mins
Active Time40 mins
Total Time45 mins
Course: Main, Side
Cuisine: Gluten Free, Vegan
Yield: 4 bowls
Author: The Local Sprout

Materials

  • 2 Tbsp. avocado oil separated (or sub coconut oil)
  • 1 cup butternut squash cubed (about 1/2 inch)
  • 1 tsp salt + extra for sprinkling
  • pinch pepper
  • 3 1/4 cup vegetable broth separated
  • 1 medium-sized yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup arborio rice short-grain risotto rice
  • 2 Tbsp. white wine vinegar
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

toppings (optional)

  • chopped parsley cayenne or red pepper flakes

Instructions

  • Heat 1 Tbsp. of avocado oil in a medium-sized skillet over medium heat. Add the butternut squash, salt and a pinch of pepper.
  • Sauté squash until cubes are slightly browned, tossing occasionally—about 5 minutes.
  • Add the vegetable broth and reduce heat to low. Simmer for 20 minutes, or until squash is fork-tender and broth is cooked down.
  • While squash cooks, start the rice. In a medium-sized pot, heat the remaining 1 Tbsp. of avocado oil over medium heat. Add the onion and a pinch of salt and pepper.
  • Sauté until onion is translucent—about 5 minutes.
  • Add the garlic and rice to the onion. Toss for 1 minute.
  • Add the vinegar, scraping pot to ensure nothing is stuck on the bottom.
  • Ladle in the broth, 1 cup at a time, stirring occasionally. Each time the broth cooks down, add another cup. Before adding the last cup, stir in the rosemary, thyme, and cooked squash—reserving a few pieces for garnish if desired. Stir to combine. Taste and adjust seasonings if needed.
  • Serve hot with optional toppings. Leftovers will keep in airtight container refrigerated for up to 5 days or in freezer for up to a month.

Notes

Nutrition information is a rough estimate of 1/4 of the recipe without toppings.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 46.8g | Protein: 4.1g | Fat: 1.3g | Saturated Fat: 0.3g | Sodium: 721mg | Fiber: 3.4g | Sugar: 2.5g