This vegan butternut squash risotto is aromatic, creamy, and rich without using any dairy products. The combination of arborio rice, sweet butternut squash, fresh green peas, and the crunch of roasted pine nuts makes it a truly satisfying dish.
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Risotto can be a tricky dish to prepare, but this recipe simplifies the process without compromising on flavor. The butternut squash adds a natural creaminess to the dish, making it the perfect comfort food.
After trying this baked risotto recipe, I highly recommend learning how to make classic vegan risotto on the stovetop as well.
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❤️ Why you’ll love it
This butternut squash risotto is the ultimate comfort food for me. The creamy texture of the risotto, combined with the sweet and nutty flavor of the butternut squash, is just irresistible.
Using the oven to cook the risotto is a total lifesaver. It’s a completely hands-off method, which means I can just set it and forget it while the oven does all the work.
Plus, green peas add a pop of color to the dish along with a fresh, slightly sweet flavor that is a lovely contrast to the rich, savory risotto.
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🧾 Key ingredients
This vegan butternut squash risotto is a delicious and hearty dish that is easy to make with simple, plant-based ingredients that you can find at your local grocery store.
Arborio rice is the heart of any risotto, including this one. It is a starchy short-grain rice that releases its creamy texture, giving the risotto its classic, luxurious consistency.
Butternut squash is the star of this dish. It not only adds a sweet, nutty flavor but also a beautiful, vibrant color that is characteristic of a good butternut squash risotto. It is a key ingredient that sets this risotto apart from others.
Green peas add a pop of color and a touch of sweetness to the risotto. They complement the richness of the butternut squash and add a refreshing element to the dish.
Veggie broth is essential for cooking the risotto. It is what the rice absorbs, along with the flavor from the other ingredients, to achieve its creamy texture.
White wine adds a depth of flavor to the risotto. The alcohol evaporates as it cooks, leaving behind a rich, complex flavor.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this creamy and flavorful vegan butternut squash risotto, a good quality Dutch oven is essential. It allows for the initial sauté of the onions and garlic, as well as the stovetop cooking of the rice and butternut squash. Its oven-safe feature is particularly convenient for the second part of the cooking process, ensuring an evenly baked and perfectly creamy risotto.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Peel and chop the butternut squash into small, bite-sized pieces. Set it aside for later use.
STEP 2
Finely chop the onion and garlic. These will add flavor to your risotto.
Making the vegan butternut squash risotto
STEP 1
Heat a pot or Dutch oven over medium heat. Add 2 tablespoons of vegan butter and the chopped onion. Sauté the onion until it is soft and tender, which usually takes about 3-4 minutes.
STEP 2
Add the chopped garlic to the pot and continue to cook for another 1-2 minutes.
STEP 3
Next, add the unwashed arborio rice to the pot. Stir the rice for 1-2 minutes to coat it with the oil.
STEP 4
Pour in the white wine and cook the rice in the wine until the wine is absorbed or steamed away, which usually takes about 2 minutes.
STEP 5
Now, add the chopped butternut squash and vegetable broth to the pot. Stir in the seasonings, such as thyme, oregano, cumin, salt, and black pepper.
STEP 6
Increase the heat to bring the mixture to a boil. Once it is boiling, cover the pot with an oven-safe lid and transfer it to a preheated oven at 390 degrees Fahrenheit (200 degrees Celsius). Bake the risotto for 20 minutes undisturbed.
STEP 7
While the risotto is baking, toast the pine nuts in a dry frying pan over medium heat until they are brownish. Stir them continuously to prevent burning.
STEP 8
After 20 minutes, remove the risotto from the oven. Add the pre-cooked frozen peas and 2 tablespoons of vegan butter to the pot. Mix well.
STEP 9
Cover the pot with the lid and let the risotto rest for 5 minutes. This allows the flavors to meld together.
STEP 10
Finally, serve the vegan butternut squash risotto with the toasted pine nuts and freshly chopped parsley. Enjoy your delicious and hearty plant-based meal!
💡 Expert tip
The cooking time when baking the risotto can vary depending on your oven and the size of your butternut squash pieces. Check the risotto after 20 minutes to see if the butternut squash is tender and the rice is cooked to al dente. If not, cover it again and return to the oven, checking every 5 minutes.
🔄 Variations
Try using different types of squash. You can easily substitute the butternut squash with other varieties such as acorn squash or delicata squash. Each type of squash will bring a unique flavor and texture to the risotto, keeping it exciting and different every time you make it.
Add a protein source. If you want to increase the protein content of this dish, consider adding some cooked white beans. They boost the protein and add a creamy texture, making the risotto even more delicious.
Experiment with the herbs. The recipe calls for thyme and oregano, but feel free to get creative with your herb choices. Rosemary, sage, or basil would all work well in this recipe and add a fresh, aromatic flavor.
🥣 Serving ideas
This vegan butternut squash risotto is a versatile and delicious dish that can be enjoyed in a variety of ways. In Italy, it is often served as a side dish or a first course. However, I love to enjoy it as a main course meal.
It is so rich and filling that it can easily stand on its own. I often batch-cook it in advance, and it lasts for several meals. It is a perfect option for a quick and easy lunch or dinner.
In addition to the suggested serving of toasted pine nuts and freshly chopped parsley, there are many other ways to serve this dish.
For a crunchy texture and a nutty flavor, consider adding chopped nuts such as pecans, cashews, or walnuts. Dried fruits like cranberries can also add a sweet and tangy flavor that complements the butternut squash.
If you are looking to add some greens to your meal, consider serving the risotto with a side of roasted asparagus, sauteed mushrooms, or some pan-fried oyster mushrooms. It is also delicious with some vegan shredded chicken or vegan bacon bits.
❄️ Storing tips
Storing this vegan butternut squash risotto is simple, and the good news is that the flavors continue to meld and improve, making it even more delicious the next day.
To store, allow the dish to cool completely, then transfer it into an airtightly sealed container. It can be safely stored in the refrigerator for up to three days.
I do not recommend freezing risotto due to the creamy nature of this classic dish. The texture of the dish will be altered upon thaw, and the overall quality will be compromised.
To reheat, place the risotto in a saucepan and heat it over medium heat, stirring occasionally, until it is heated through.
🤔 FAQs
What type of rice is best to make risotto?
The best rice to use for making risotto is Arborio rice, which is the most commonly used rice in Italian risotto recipes, including this vegan butternut squash risotto recipe. However, if you do not have Arborio rice, you can also use Carnaroli rice or Vialone Nano rice. These types of rice are all high in starch, which is essential for giving risotto its creamy texture.
Can you use basmati rice to make risotto?
Yes, you can use basmati rice to make risotto. However, it is important to note that the texture of the risotto may be different from traditional risotto made with Arborio rice. Risotto made with basmati rice may be less creamy and more ‘mushy.’ If you choose to use basmati rice, you may need to adjust the recipe by adding extra butter and vegan parmesan to achieve the desired creaminess.
What other vegetables can you add to this risotto?
While this recipe calls for butternut squash and green peas, you can also add other vegetables to the risotto. Vegetables like asparagus, Brussels sprouts, broccoli, spinach, oyster mushrooms, and portobello mushrooms all pair well with the creamy texture of risotto.
Can you make this risotto ahead of time?
Absolutely. I love to batch-cook it so that it can last for multiple meals. The only thing you need to pay attention to is that even if the rice is cooked, there is still moisture. The longer you store it, the mushier it gets as the rice will continue to absorb any liquid.
More vegan Italian recipes
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Baked Vegan Butternut Squash Risotto
Ingredients
- 4 Tbsp Dairy-free butter
- 1 Onion (medium)
- 2 cloves Garlic (finely chopped)
- ⅓ cup White wine
- 1 + ½ cup Arborio rice
- 4 cup Veggie broth
- 1.5 pound Butternut squash
- 1 tsp Thyme (dried)
- ½ tsp Ground cumin seeds
- ½ tsp Oregano
- Salt and Pepper to taste
Add-ins
- 1 cup Green peas (frozen or canned)
- ¼ cup Pine nuts roasted
- ¼ tsp Parsley (fresh) chopped
Instructions
Start on stove-top
- Heat a pot or Dutch oven over medium heat. Add 2 Tbsp of butter and chopped onion. Cook them until they are soft and tender. It takes usually 3-4 minutes.
- Add chopped garlic and cook for another 1-2 minutes.
- Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
- Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.
- Add chopped butternut squash and veggie broth. Stir.
- Add seasoning (thyme, oregano, cumin, salt, black pepper) and bring it to boil.
Switch to oven
- Pre-heat oven on 390 Fahrenheit (200 degrees Celsius). Cover it with an oven-safe lid and bake the risotto for 20 minutes undisturbed.
- When it is ready, take the lid off. Add pre-cooked frozen peas and 2 Tbsp butter. Mix well. Cover it with a lid again and leave it to rest for 5 minutes. Serve it with toasted pine nuts and freshly chopped parsley. Enjoy!
How to toast pine nuts?
- Take a frying pan and heat it over medium heat. No need to add oil or butter.
- Add pine nuts and toast them until brownish. Stir continuously with a wooden spatula.
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