Vegan Roasted Butternut Squash Risotto is a warm and cozy fall meal that’s so much fun to make. It’s packed full of flavor and color, and is great for a crowd or a romantic dinner for two. Serve it as a main course or a side dish. Serve it with our red kale and carrot salad!
Published on October 6, 2014 and updated September 10, 2019.
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WHAT IS THE MEANING OF RISOTTO?
Risotto stems from the Italian word “riso,” which means, rice.
However, it’s the way that the rice is prepared that sets risotto apart from other types of rice.
Instead of steaming it, you want to slowly cook it in broth.
This allows the rice to soak up the flavor of the broth and become creamy and starchy.
It’s a simple and elegant way to serve rice as an entrée instead of a side dish.
WINTER SQUASH RISOTTO IS LOVE IN A BOWL
When you take the time to make this heartwarming dish, it’s going to tell whoever you made it for that you love them.
Actions speak louder than words and cooking this creamy risotto recipe is definitely an action of love.
We started with our basic vegan risotto recipe:
- A bit of olive oil
- Onion (we used leeks in this recipe)
- Arborio rice
- White wine
- Vegetable broth
- Vegan Parmesan
While we cooked the risotto, we made the roasted butternut squash.
Then we combined the two for a hearty and delicious fall dinner.
HOW TO MAKE ROASTED VEGETABLE RISOTTO
Although this recipe calls for roasted butternut squash, you can substitute almost any roasted vegetable.
All you’ll need to do is roast the veggies and then stir them into the rice.
Prepare the squash and roast in in a 400°F (204°C) oven while you cook the risotto.
In a risotto pan or a large sauce pan, melt the butter with the olive oil on medium heat. When the butter is completely melted and starting to bubble, add the leek.
Sauté the leeks until it softened and translucent, approximately 5 minutes.
Add the arborio rice and stir to coat it in the butter and oil. Keep stirring for about 2 minutes to toast the rice.
Reduce the heat to low and add the wine and stir well. This will add a lovely flavor to the rice.
Once the wine evaporates, pour a half cup of broth into the rice and stir continuously until it absorbs into the rice.
Add another half cup of broth and continuously stir until it’s absorbed.
Continue this step until the rice becomes creamy and chewy.
You want it to be chewy, not hard in the center and not too soft.
It generally takes at least 30 minutes until the rice is done.
Stir in the roasted squash, minced sage, grated vegan parmesan, and salt and pepper to taste.
TIPS TO MAKE THE BEST RISOTTO
- Buy the best quality Arborio rice you can find.
- Don’t skip the butter. It adds a depth of flavor that makes the risotto.
- Add the wine before the broth so the rice soaks up its flavor and the alcohol evaporates.
- Be patient, don’t rush the process. Add the broth slowly so the rice has time to absorb each layer of broth.
- Stir continuously so the rice doesn’t stick to the bottom of the pan.
WHAT TO SERVE WITH BUTTERNUT SQUASH RISOTTO
Risotto is traditionally served as a main course, but feel free to serve it as a side.
A fresh salad is always a welcome side to risotto.
We love our Cucumber, Tomato, and Mint Salad next to this gluten-free risotto.
Of course, caprese salad is perfect with all Italian meals.
Our Winter Citrus with Arugula Salad is perfect with it, too.
MORE VEGAN SQUASH RECIPES YOU’LL LOVE
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VEGAN ROASTED BUTTERNUT SQUASH RISOTTO
- 4 tbsp olive oil divided
- 3 tbsp vegan butter
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
- 42 oz vegetable broth
- 2 leeks cleaned and chopped
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 1 tbsp fresh sage minced
- 1 cup grated vegan parmesan cheese we like Violife brand
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper for easy clean-up.
- Put the cubed squash evenly spaced on the baking sheet and drizzle with 2 tbsp of the olive oil. Add salt and pepper to taste and toss to evenly coat. Roast for 15 minutes then shake and roast another 15 minutes, or until the squash in caramelized on the edges. Keep warm until the risotto is done.
- In a risotto pan or a large sauce pan, heat the remaining 2 tbsp of olive oil and 3 tbsp of vegan butter on medium heat until the butter is completely melted and beginning to bubble.
- Add the leek to the pan and stir to coat. Cook for approximately 5 minutes or until it softens. Stir often.
- Add the 1 ½ cups of arborio rice and stir to coat with the oil. Cook for two minutes to toast the rice, stir often.
- Reduce the heat to low and add the 1 cup of wine. Stir constantly until the wine is completely absorbed into the rice.
- Add a ½ cup of vegetable broth and stir continuously (this prevents the rice from sticking to the pan anuntil the broth is absorbed. Continue adding a ½ cup of broth and stirring until absorbed until the broth is gone.
- Add the roasted squash, 1 tbsp minced sage, 1 cup grated vegan parm, and salt and pepper to taste to the risotto and stir to combine.
- Serve hot.