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butternut-squash-risotto-recipe

Butternut Squash Risotto

A creamy, comforting vegan risotto made with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and diced
  • 1 cup arborio rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth kept warm
  • 2 tablespoon olive oil
  • to taste salt and pepper
  • ¼ cup nutritional yeast optional, for cheesy flavor

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced butternut squash and cook for about 5 minutes.
  3. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  4. Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
  5. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  6. Season with salt and pepper to taste. Stir in nutritional yeast if using.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 300kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Butternut Squash, Risotto, Vegan
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