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Butternut Squash Risotto

This elegant and satisfying dish combines the velvety smoothness of butternut squash with the rich and delicate flavors of Arborio rice, creating a culinary masterpiece that will leave you craving for more!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine American, Italian
Servings 6 servings
Calories 381 kcal

Ingredients
  

Let's gather the ingredients!

  • 5 cups butternut squash cut into small cubes
  • 2 tbsp olive oil
  • 5 cups vegetable broth
  • 2 tbsp vegan butter
  • 1 shallot finely chopped
  • 3 cloves garlic minced
  • 1½ cups arborio rice
  • ½ cup white wine
  • 1 tsp sage fresh, finely chopped
  • 1 tsp thyme fresh, finely chopped
  • ¾ cup vegan parmesan cheese shredded
  • pinch salt and pepper to taste

Instructions
 

Let's Begin!

    Squash

    • Preheat the oven to 425F and line a large baking sheet with parchment paper. Add the cut and cubed squash.
    • Drizzle with olive oil and sprinkle with salt, then bake for 20-30 minutes until tender and lightly browned. While the squash bakes, make the risotto on the stovetop.

    Risotto

    • Heat the vegetable broth in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.
    • In a large sauté pan over medium heat, add the vegan butter and let it melt.
    • Add the shallot and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Stir in the rice and stir to coat with the butter, sautéing for about 2 more minutes.
    • Add the white wine and stir constantly until the wine is fully absorbed. Stir in the fresh herbs.
    • Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente about 20-30 minutes.
    • The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.
    • Once all the liquid is absorbed, remove from the heat and stir in the grated vegan parmesan cheese. Add salt and pepper, to taste.
    • To serve, place in bowls and add a good serving of roasted squash, as well as a sprinkle of vegan parmesan, if desired.
    • Serve and enjoy with family and friends!
    Keyword butternut squash, Butternut Squash Risotto, Easy to Bake, Healthy, risotto, squash, Squash Risotto, vegan