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    Home » Garden To Table

    Butternut Squash Risotto

    Published: Nov 7, 2020 · Modified: Oct 23, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan butternut squash risotto is made with spiced, roasted squash and slow-cooked Arborio rice. It's a perfect fall side dish!

    vegan Butternut Squash Risotto in a serving dish

    Earlier this fall I bought a massive amount of winter squash.

    I don't regret my purchase at all, even though we were also gifted even more squash a few weeks later!

    If you follow along with my Instagram stories, you've been seeing lots of squash!

    We've been slowly working our way through the squash, and finding new ways to use it all has been one of my favorite projects this year.

    In 2020, we look for the little things to make us happy, right?

    We started off by eating lots of roasted spaghetti squash (and Instant Pot spaghetti squash) in spaghetti squash marinara, spaghetti squash gratin, and this salmon spaghetti squash bake.

    Next, we moved onto delicata squash salad, acorn squash pasta sauce, butternut squash lasagna and beer cheese soup (with butternut squash).

    And now, it's time for risotto!

    This vegan butternut squash risotto is made with seasoned, roasted squash tossed with creamy, slow-cooked risotto rice, and is a savory fall side dish.

    Want more winter squash recipes? Try making roasted acorn squash with cranberry sauce, roasted delicata squash with tahini, spicy butternut squash soup, butternut squash galette, and butternut squash quiche.

    What is Risotto?

    Risotto is an Italian rice dish.

    The rice is cooked with broth, and while it cooks, the rice releases a lot of starches. The final dish is creamy and delicious, even without adding dairy.

    I like to use homemade broth when possible, like my homemade vegetable broth, mushroom broth or this (not-vegan!) seafood stock.

    How Long Does Risotto Take to Cook?

    It depends on how much risotto you're making!

    This butternut squash risotto serves six people and takes around 50 minutes to prepare, start to finish.

    What Type of Rice Should I Use?

    Use a short-grain white rice such as Arborio.

    Arborio rice is easy to find in the grocery store, but you can (of course) order Arborio rice online.

    Other traditional varieties of risotto rice include Carnaroli rice and Vialone Nano, both of which are a little harder to find and pricier than Arborio.

    If you need to (or want to), you can swap out other types of short-grain white rice for your risotto. Avoid using long-grain rice like basmati or jasmine.

    How to Peel + Dice Butternut Squash

    Start by using a vegetable peeler to peel the squash. I use this Cuisinart vegetable peeler.

    Butternut squash peeled on a cutting board
    Peel Butternut Squash

    Next, cut the squash in half and scoop out the seeds and membrane.

    Dice the squash into cubes.

    Diced butternut squash
    Dice Squash

    How to Roast Butternut Squash

    Next, toss the cubed squash with olive oil, sea salt, and some spices.

    For this recipe, we're using paprika, red chili flakes, and nutmeg.

    Roast the squash until it's tender, about 20 minutes.

    Season Cubed Butternut Squash
    Season Cubed Butternut Squash
    Roast Butternut Squash Until Tender
    Roast Butternut Squash Until Tender

    How to Make Butternut Squash Risotto

    While the squash roasts, start making the risotto.

    Begin by cooking onion and some garlic.

    Cook Onions + Garlic
    Cook Onions + Garlic

    Next, add the rice.

    Toss the rice with the onions and let it toast over the heat for a minute or two.

    Add Rice + Toss with Onions
    Add Rice + Toss with Onions

    Next, add rosemary and lemon juice, and toss again.

    Add Lemon Juice + Rosemary
    Add Lemon Juice + Rosemary

    How to Add Broth to Risotto

    Next, you'll begin adding broth to the risotto.

    This part isn't tricky, but you should know what you're looking for while cooking.

    Add a little warm broth to the rice and onion mixture.

    Begin Adding Broth to Rice
    Begin Adding Broth to Rice

    The rice will begin to absorb the liquid.

    As it does, you can use a spatula or spoon to scoop some rice to the side.

    If a pool of broth fills the hole you created, the rice is not ready for more broth. Be patient.

    Risotto is Not Ready for More Broth
    Risotto is Not Ready for More Broth

    When you can scoop the rice to the side and no liquid rushes in to fill the gap, it's ready for more broth.

    Risotto is Ready for More Broth
    Risotto is Ready for More Broth

    Continue adding the broth, little by little, until the rice absorbs all the liquid.

    Risotto Becomes Creamy
    Risotto Becomes Creamy

    Next, add the roasted butternut squash to the rice.

    Toss the squash to incorporate it, and taste the rice. Season it with a little more salt if you want to.

    Toss Butternut Squash with Risotto
    Toss Butternut Squash with Risotto

    Serve this butternut squash risotto along with a haricot vert salad and a glass of crisp white wine.

    vegan Butternut Squash Risotto in a serving dish
    vegan Butternut Squash Risotto in a serving dish
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Butternut Squash Risotto

    This vegan butternut squash risotto is made with spiced, roasted squash and slow-cooked Arborio rice. It’s a perfect fall side dish!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 6 people
    Calories: 257kcal
    Freezer Friendly?
    No
    Will It Keep?
    4-5 Days (Fridge)
    Prevent your screen from going dark

    Ingredients

    Roasted Butternut Squash:

    • 2 ½ pounds butternut squash, diced into ½″ cubes See Recipe Notes
    • 2 tablespoons olive oil
    • ½ teaspoon sea salt
    • 1 teaspoon paprika or smoked paprika
    • 1 teaspoon red chili flakes
    • ¼ teaspoon nutmeg, freshly grated

    Risotto:

    • 2 cups vegetable broth
    • 1 tablespoons olive oil
    • 2 garlic cloves, finely diced
    • 1 onion, thinly sliced (or diced)
    • ¾ cup Arborio rice Or use another short-grain rice such as Carnaroli or Vialone Nano
    • 2 sprigs fresh rosemary, removed from stem
    • 1 lemon, juiced
    • 1 teaspoon salt, to taste (optional)

    Instructions

    Roast Butternut Squash:

    • Preheat oven to 400°F.
      Toss squash and onions with oil, salt, paprika, chili flakes and nutmeg. Lay in a single layer on a baking sheet and roast 20-25 minutes or until tender.
      Roast Butternut Squash Until Tender

    Prepare Risotto:

    • Begin preparing the risotto while the squash roasts.
      Heat broth in saucepan over medium heat until hot, and then keep warm on low heat.
      Meanwhile, heat olive oil in a large pan or wok over medium heat. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.
      Add garlic to the pan, and sauté 1 minute.
      Cook Onions + Garlic
    • Add rice and stir 1-2 minutes. Add the rosemary and stir. Add the lemon juice and stir.
      Add Lemon Juice + Rosemary
    • Ladle over about ½ cup of broth, and stir every few minutes until all the liquid is absorbed.
      Test to see if you're ready to add more broth: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.
      Repeat until all your broth is gone.
      Don't rush these steps- you want the rice to slowly release the starch and become creamy. Rushing will result in less creamy risotto.
      Risotto is Ready for More Broth
    • When you've finished adding all the broth to the risotto, and the liquid has absorbed into the rice, you're ready to add the squash.
      Scoop the butternut squash into the risotto and toss to incorporate. Taste the rice mixture and add remaining salt to taste if desired. Serve immediately.
      Toss Butternut Squash with Risotto

    Notes

    If doubling this recipe, the cook time for the rice will increase considerably.
    How to Prepare Butternut Squash:
    • Peel: Use a vegetable peeler to remove the skin.
    • Halve: Using a large chef’s knife, insert the pointed part of the knife into the squash, and carefully rock the knife back and forth. When the squash begins to split, push down on the back of the knife and cut through the squash.
    • Remove Seeds: Use a spoon to scoop out the seeds and stringy pieces.
    • Dice: Using the large chef’s knife, dice the squash into ½″ pieces.
    • Tip: Make sure to use a sharp, large chef’s knife. Avoid using a small knife or a dull knife. Alternatively, use a meat cleaver to carefully split the squash.
    Rice Tips:
    • Never rinse rice before making risotto.  You'll wash away the starches that create the creamy texture.
    • If substituting traditional risotto rice (like Arborio) for other varieties of rice, stick to other short (or even medium) grain rice.  Avoid long-grain rice such as jasmine or basmati, which do not contain enough starch to make the risotto creamy.

    Nutrition

    Calories: 257kcal (13%) | Carbohydrates: 47g (16%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 910mg (40%) | Potassium: 757mg (22%) | Fiber: 6g (25%) | Sugar: 6g (7%) | Vitamin A: 20534IU (411%) | Vitamin C: 51mg (62%) | Calcium: 106mg (11%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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