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Two black bowls from above on a grey surface full of yellow risotto topped with pine nuts and chopped spring onion. Forks are placed on them.
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Baked Vegan Butternut Squash Risotto

If you want to give risotto a try, you should check out this delicious Vegan Butternut Squash Risotto recipe. It is easy to make as part of the job is done by the oven. This risotto is aromatic, creamy, and rich, made with Arborio rice, sweet butternut squash, green peas, and roasted pine nuts.
Course Main Course, Side Dish
Cuisine Dairy-free, Egg-free, European, Gluten-free, Italian, Vegan, Vegetarian
Keyword dairy-free risotto, vegan butternut squash risotto, vegan risotto
Prep Time 10 minutes
Cook Time 15 minutes
Baking time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 575kcal

Ingredients

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.

Notes

  • High heat or low heat? - You need to pay attention to that when you make classic risotto. This baked recipe will make this much easier as you only need to cook on the stove-top for 5-10 minutes over medium heat.
  • Why baking? - Making risotto can be time-consuming as it does involve a lot of stirring even if you chose this Basic Vegan Risotto recipe. I wouldn't say it will be perfect Italian restaurant chef-style, but your risotto will still taste pretty awesome.
  • Hot or cold veggie broth? - We recommend using hot veggie broth although as it is a baked version it doesn't make much difference. If you use hot broth then it will take less time to bring it to boil before placing it in the oven.
  • Don't wash the rice. - We don't wash the rice so that its starch content can make the texture creamy.
  • Prepare and measure in advance - Every recipe we make for the first time, we like to prepare and measure every ingredient in advance. So, when the cooking starts there are no last-minute tasks or surprises.

Nutrition

Serving: 1serving | Calories: 575kcal | Carbohydrates: 93g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 1044mg | Potassium: 868mg | Fiber: 8g | Sugar: 9g | Vitamin A: 18894IU | Vitamin C: 54mg | Calcium: 114mg | Iron: 6mg