Dairy-Free Butternut Squash Risotto
Indulge in the rich, velvety comfort of this Dairy-Free Butternut Squash Risotto, a plant-based twist on the classic Italian favorite. This recipe features creamy roasted butternut squash, which adds natural sweetness and a touch of caramelized flavor, perfectly complemented by aromatic sage and a hint of garlic. Instead of traditional cheese, nutritional yeast lends a subtle, cheesy depth while keeping the dish entirely dairy-free. Arborio rice is simmered to perfection in a savory vegetable broth, creating a luscious texture that’s both luxurious and satisfying. Finished with fresh baby spinach, a splash of zesty lemon juice, and a fragrant drizzle of olive oil, this risotto is a cozy, wholesome meal that’s perfect for weeknight dinners or special occasions. With just 15 minutes of prep and packed with plant-based goodness, this recipe is a must-try for vegans, vegetarians, and anyone craving a comforting, dairy-free delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth
- 0.25 cup nutritional yeast
- 5 fresh sage leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, and spread evenly on a baking sheet. Roast for 25-30 minutes or until fork-tender and slightly caramelized.
In a large saucepan or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan, stirring frequently for about 2 minutes until the rice is lightly toasted.
Pour in the dry white wine, stirring constantly until it is almost fully absorbed by the rice.
Reduce the heat to medium-low and begin adding vegetable broth, one ladle at a time, stirring often until fully absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
Stir in the roasted butternut squash, nutritional yeast, chopped sage, salt, and black pepper.
Gently fold in the baby spinach until it is just wilted.
Add lemon juice and adjust seasoning if needed.
Serve hot and enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 48.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6180 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
