Vegan Butternut Squash Risotto
Indulge in the creamy, plant-based delight of Vegan Butternut Squash Risotto, a comforting dish packed with autumnal flavors and wholesome ingredients. This recipe transforms tender roasted butternut squash and creamy arborio rice into a flavor-packed masterpiece, enhanced by fresh thyme, sage, and a hint of nutritional yeast for a savory depth. A touch of wilted spinach and a squeeze of lemon juice bring balance and brightness to this rich, dairy-free dish, perfect for cozy dinners or entertaining guests. With its easy one-pot approach and vibrant seasonal ingredients, this vegan risotto is a must-try for anyone seeking a nourishing, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 5 cups vegetable broth
- 3 tablespoons nutritional yeast
- 1 teaspoon thyme leaves
- 1 teaspoon sage leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the arborio rice to the pan, stirring continuously for 2-3 minutes until the rice is slightly translucent around the edges.
Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. This process should take about 20-25 minutes.
Once all the broth has been absorbed and the rice is creamy and tender, reduce the heat to low and stir in the roasted butternut squash, nutritional yeast, thyme, sage, salt, and black pepper.
Add the spinach and stir until it wilts into the risotto.
Finish by adding the lemon juice and adjusting seasoning to taste.
Serve hot and enjoy your creamy Vegan Butternut Squash Risotto!
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 52.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7070 mg | 150% | |
*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.
