Vegan Butternut Squash Risotto

Indulge in the creamy, comforting flavors of this Vegan Butternut Squash Risotto, a plant-based twist on a classic Italian favorite. Featuring roasted butternut squash for a caramelized sweetness, this hearty dish is elevated with aromatic thyme, sage, and a touch of nutritional yeast for a savory, cheesy depth—all without dairy. Arborio rice creates an irresistibly creamy texture as it slowly absorbs rich vegetable broth, while fresh spinach and a splash of bright lemon juice add the perfect finishing touch. This recipe is not only easy to prepare but also an elegant choice for cozy weeknight dinners or special occasions. Bursting with vibrant flavors and wholesome ingredients, this vegan risotto is sure to delight both vegans and non-vegans alike!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 3 tablespoons olive oil
• 1 cup yellow onion, diced
• 3 cloves garlic, minced
• 1.5 cups arborio rice
• 5 cups vegetable broth
• 3 tablespoons nutritional yeast
• 1 teaspoon thyme leaves
• 1 teaspoon sage leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups spinach
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.

Step 2

Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.

Step 3

In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the arborio rice to the pan, stirring continuously for 2-3 minutes until the rice is slightly translucent around the edges.

Step 6

Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. This process should take about 20-25 minutes.

Step 7

Once all the broth has been absorbed and the rice is creamy and tender, reduce the heat to low and stir in the roasted butternut squash, nutritional yeast, thyme, sage, salt, and black pepper.

Step 8

Add the spinach and stir until it wilts into the risotto.

Step 9

Finish by adding the lemon juice and adjusting seasoning to taste.

Step 10

Serve hot and enjoy your creamy Vegan Butternut Squash Risotto!

Nutrition Facts

Serving size	(3159.3g)

Amount per serving	% Daily Value*
Calories	1927.2

Total Fat 54.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 7.6g
Cholesterol 0mg	0%
Sodium 5294.6mg	0%
Total Carbohydrate 330.1g	0%
Dietary Fiber 67.2g	0%
Total Sugars 52.4g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 864.0mg	0%
Iron 17.7mg	0%
Potassium 7069.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 10.6%

Carbs: 65.1%