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!
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
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)
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.
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.
Calories: 257kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 910mg | Potassium: 757mg | Fiber: 6g | Sugar: 6g | Vitamin A: 20534IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 3mg