This vegan butternut squash risotto is delicious, creamy, and super simple to make. It is packed full of cheesy and garlicky flavor and finished with a sweet butternut squash sauce. It’s the perfect cozy, delicious recipe that makes for the perfect family meal!
Anyone else a huge football fan? Living in Ohio, I feel like it’s pretty much a requirement to be a football fan. Especially when you live near Columbus and attend Ohio State. After last week’s cancellation against our main rival, Michigan, it feels like it’s been forever since we had a football game to watch. Well, it returns this week with playoffs starting so you can say I’m very excited.
Part of the reason I love football season is it reminds me of cozy days at home or cold day out watching the game with a hot chocolate in hand. Either way, the feeling of comfort fills me and that’s why football season is one of my favorite times of the year. I know that this year it looked a little different with games being canceled and not being able to watch in person, but it still brought on those cozy feelings. You know what else brings on cozy feelings? Risotto. I swear that this is one of the most cozy winter meals and for good reason.
This is my first time making risotto. I always thought that it was terribly hard to make and didn’t really have much of an interest in it. Then, over the summer while I was working at my internship, my preceptors made risotto a few times for cooking demos. That was my first time having it and it was delicious! I also learned that it really isn’t too difficult to make. I put a little twist on it and added in some butternut squash for extra flavor. Overall, it turned out really well!!
How to Make Vegan Butternut Squash Risotto
Ingredients:
- 2 cups butternut squash
- 1 cup rice arborio or sushi rice
- 1 white onion
- 4 cups vegetable broth
- 2 tbsp vegan butter
- 1 clove garlic
- 1/2 cup vegan shredded cheese
Putting it all together:
The process of making risotto is often a lengthy one because it takes time to get the perfect, creamy texture with the rice. The first step in this recipe is to preheat your oven to 400 F and chop your butternut squash into cubes. Drizzle with some olive oil and bake for 20-30 minutes or until slightly browned.
While the butternut squash is roasting, add the butter into a saucepan and chop the onions into small, thin dices. Cook in the saucepan on medium heat and allow to soften and caramelize (for about 10-15 mins). In a separate pot, add the vegetable broth and bring to a boil.
Then add in the garlic to the onions and cook for another 2-3 minutes. This allows the flavors to really mix together. Then you’ll want to add in your dry, uncooked rice to the pan. Mix with the garlic and onions for about 2 minutes. Then add in one cup of the vegetable broth.
By boiling the vegetable broth beforehand, it speeds up the absorption process with the rice. You want to add the veggie broth one cup at a time, waiting for all of the liquid to be absorbed first by the rice before adding in more. Continue to cook the rice on medium heat until all of the broth is absorbed and the rice is fully cooked.
Once the butternut squash is done baking, add it into a blender with the vegan cheese and a little bit of vegetable broth. Blend until the mixture is smooth and creamy and then add it into the saucepan with the rice. Stir well and then cook for another 5 minutes.
This recipe would be great paired with sauteed mushrooms, asparagus, broccoli, tofu, tempeh, or any other protein of your choosing! Honestly, this works great as a meal itself or as a side dish.
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Mushroom and Quinoa Stuffed Acorn Squash
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Vegan Butternut Squash Risotto
Ingredients
- 2 cups butternut squash
- 1 cup arborio or sushi rice
- 1 white onion, finely diced
- 4 cups vegetable broth
- 2 tbsp vegan butter
- 1 garlic clove, minced
- 1/2 cup shredded vegan cheese
- salt and pepper to taste
Instructions
- Preheat your oven to 400 F and chop your butternut squash into cubes. Drizzle with some olive oil and bake for 20-30 minutes or until slightly browned.
- While the butternut squash is roasting, add the butter into a saucepan and chop the onions into small, thin dices. Cook in the saucepan on medium heat and allow to soften and caramelize (for about 10-15 mins). In a separate pot, add the vegetable broth and bring to a boil.
- Then add in the garlic to the onions and cook for another 2-3 minutes. This allows the flavors to really mix together. Then you'll want to add in your dry, uncooked rice to the pan. Mix with the garlic and onions for about 2 minutes. Then add in one cup of the vegetable broth.
- Add the veggie broth one cup at a time, waiting for all of the liquid to be absorbed first by the rice before adding in more. Continue to cook the rice on medium heat until all of the broth is absorbed and the rice is fully cooked.
- Once the butternut squash is done baking, add it into a blender with the vegan cheese and a little bit of vegetable broth. Blend until the mixture is smooth and creamy and then add it into the saucepan with the rice. Stir well and then cook for another 5 minutes.
