I’m really starting to get into fall recipes over here. I love late September weather because we usually get warm days and chilly evenings and it’s my favourite. Cue this dreamy Vegan Butternut Squash Risotto. Roasted butternut squash puree, thyme, and nutritional yeast take this simple rice dish to the next level. The Picky Husband loves it, and I have a feeling this is going to be our new staple dinner this fall.
how to make vegan risotto?
Making this vegan butternut squash risotto is EASY. I feel like I say that about a lot of my recipes so maybe I’m biased. But literally this gluten free risotto just takes patience. Patience while the butternut squash is roasting. And patience while the rice simmers before adding more veggie broth. Like I said, patience is key.
Once the squash is roasted, you need to prepare a pan (I used my cast iron) with a little oil. Saute some onion and garlic and then add 1 cup of arborio rice to the pan. It’s important to let the rice sit in the pan just to toast a little. But this shouldn’t take long (I’m thinking 30 seconds- 1 minute). Then you add that splash of white wine. A splash for the pan and the rest for you! It’s important to have your veggie broth ready to go because once the liquid from the wine has disappeared in goes the first round of vegetable broth. Stir the rice around and then you let it be until most of the broth has disappeared. Then you add the second round of broth and do the same thing until your rice is cooked and creamy.
Don’t forget to add that thyme, squash puree, and nooch to this gluten free risotto. That is what makes it so creamy and flavourful. You’re about to find out just how dreamy dairy free risotto can be!
here are a few reasons why I love this vegan butternut squash risotto, so listen up!
- If you don’t know by know, nutritional yeast is one of my staples. I put it in a lot of my dishes because it mimics that cheesy flavour that we vegans still love! People might be concerned when you mention a dairy free risotto. Risotto without cheese?! Nah, it’s not a big deal because of the delicious nutritional yeast. It’s also a complete protein which is just an added bonus!
- I didn’t tell the picky husband that there was butternut squash puree in this recipe until he had already tasted it. When I did tell him what was in this gluten free risotto, it didn’t even faze him. Because he already LOVED the flavours and texture of the dish. With Ad being a big fan of this recipe, there is no way it won’t be a staple on our dinner table this fall. This vegan butternut squash risotto is also just as yummy as leftovers. but I would suggest reheating it because cold risotto should go into anybody’s mouth in my opinion.
- You will have some leftover puree but you can easily throw into a soup (like this one) or make a double batch of this dairy free risotto. I love sneaking leftover vegetables into other dishes too. It would probably make a vegan mac and cheese sauce extra creamy and orange!
Still on the lookout for more vegan fall recipes? Try these!
I’m actually making this vegan butternut squash risotto tonight for dinner and I can’t wait. This dish screams fall comfort food. And I would be brave enough to call this healthy and it doesn’t skimp on flavour or goodness! It’s truly a dream recipe. Risotto is typically very rich because of all the cheese. Now I wouldn’t go as far as calling this dairy free risotto light, it definitely has a lighter vibe to it than the traditional recipe and I’m all for it. So let’s embrace this first week of fall with this comfort dish. Let’s hope the end of 2020 is a little more positive than the rest of the year has been.
vegan butternut squash risotto
- 1/2 cup butternut squash puree (roughly 1/2 of a small butternut squash)
- 2 tsp oil of choice
- 1 small red onion
- 2 garlic cloves
- 1 cup arborio rice
- 1/4 cup white wine
- 5 cups vegetable broth
- 1 tsp brown rice miso paste
- 1 tbsp fresh thyme (removed from the stems)
- 1/4 cup nutritional yeast
- salt and pepper to taste
- Preheat the oven to 350ºF. Cut the butternut squash in half (from the top of the stem and down). Remove the seeds from the middle and lightly brush a little bit of oil on the inside of both halves. Place the butternut squash halves face down on a lined baking sheet. Bake for 30-40 minutes or until a knife can go through it with ease. Set it aside and let it cool.
- Once your butternut squash is cooked, heat a large cast iron pan (or pan of choice) over medium heat. Add 2 tsp of oil to it. Once heated, add the chopped onion and garlic to it.
- After a few minutes, add the rice to the pan. Stir the rice around the pan for roughly 1 minute. Then add the white wine. Let this combo simmer together. Once the white wine has mostly been absorbed add 1 cup of the vegetable broth to the rice. Stir, and let this simmer on medium heat. Once that cup of vegetable broth has been absorbed, add another cup of the vegetable broth and stir and simmer. Continue to do the same for the next 2 cups of vegetable broth.
- Before adding the last cup of vegetable broth. Remove the butternut squash from its skin and process in a food processor until it’s smooth and a puree has formed. Measure out 1/2 cup and set aside. USe the rest of the butternut squash in another recipe (perhaps in a cozy soup!)
- Add the miso paste, thyme, salt and pepper to the rice mixture and then add the last cup of vegetable broth. In the end you want the consistency of the risotto to be thick, and creamy. But don’t let all the broth get absorb this last round through. When it is a little more runny then you would like, add the nutritional yeast, and the butternut squash puree into the rice. Stir to incorporate an then let it simmer for a little longer.
- Serve immediately.