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Squash risotto in a white bowl with a silver fork in the bowl.


Creamy gluten-free arborio rice with vegan parmesan and leeks, and roasted butternut squash and fresh sage. The perfect dinner idea!
Course Entree, Main Course, Side Dish
Cuisine Italian, Vegan
Keyword butternut squash, creamy rice, vegan risotto
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 486 kcal
Author Linda Meyer


  • 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


  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper for easy clean-up.
  2. 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.
  3. 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.
  4. Add the leek to the pan and stir to coat. Cook for approximately 5 minutes or until it softens. Stir often.
  5. 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.
  6. Reduce the heat to low and add the 1 cup of wine. Stir constantly until the wine is completely absorbed into the rice.
  7. 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.
  8. 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.
  9. Serve hot.

Recipe Notes


Nutrition Facts
Amount Per Serving (1 cup)
Calories 486 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 1120mg49%
Potassium 575mg16%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 6g7%
Protein 11g22%
Vitamin A 14602IU292%
Vitamin C 30mg36%
Calcium 285mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.