Butternut Squash Risotto

5 from 2 votes

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

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 257kcal

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)

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.

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.
Add rice and stir 1-2 minutes. Add the rosemary and stir. Add the lemon juice and stir.
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.
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.

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.