Vegan Butternut Squash Risotto
Creamy, golden, and deeply satisfying, this plant-based risotto proves you don't need butter or parmesan to achieve that signature silky texture. Caramelized butternut squash roasted at high heat brings a natural sweetness and gorgeous color, while nutritional yeast and vegan butter stir in at the end to create a rich, glossy finish that rivals any classic version. The slow, ladle-by-ladle addition of warm vegetable broth coaxes the Arborio rice into something wonderfully lush — it's a technique that takes a little patience but delivers serious results. A hint of nutmeg and dried thyme woven through the broth adds warmth and depth without overwhelming the squash. Many traditional risottos rely on dairy and wine that isn't always animal-product-free, so this recipe specifically calls for vegan-certified white wine and plant-based butter, meaning every component is genuinely accounted for. Topped with reserved roasted squash cubes, optional toasted pumpkin seeds, and fresh sage, each bowl looks as impressive as it tastes. This one serves four and works beautifully as a cozy weeknight dinner or an elegant centerpiece for a dinner party.
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the risotto
- 5 cups vegetable broth
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter
- salt and pepper, to taste
For serving
- 2 tbsp fresh sage leaves, thinly sliced (optional)
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large rimmed baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the cubes are tender and caramelized at the edges.
- 2
While the squash roasts, pour the vegetable broth into a medium saucepan and warm over low heat until steaming; keep it at a bare simmer for the duration of the risotto.
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