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A white bowl filled with vegan butternut squash risotto against a white tile background.
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5 from 2 votes

Vegan Butternut Squash Risotto

This vegan butternut squash risotto is a delicious plant-based comfort food dish for dinner or lunch.
Prep Time10 mins
Cook Time31 mins
Total Time41 mins
Course: Main Course
Cuisine: American
Keyword: butternut squash, gluten free, vegan, vegan thanksgiving, vegetarian
Servings: 8
Calories: 247kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped onions
  • 1 tablespoon chopped garlic
  • 1 1/2 cups arborio rice
  • 3 cups peeled and chopped raw butternut squash
  • 1 cup coconut milk (or substitute any plant based milk you prefer)
  • 3 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chopped basil leaves
  • Optional: garnish with more fresh basil and some chopped nuts such as pecans, walnuts, or pine nuts.

Instructions

  • Add the olive oil, garlic, and onions to a large pot on the stove and sauté for 2 minutes on medium heat until the onions are softened.
  • Add the arborio rice and sauté for another 2 minutes to coat the rice grains and toast them slightly.
  • Add the butternut squash, coconut milk, water, salt, and pepper.
  • Cover the pot and cook on low-medium heat for 27 minutes or until the arborio rice is cooked through.
  • Remove from heat and stir in the fresh basil.
  • Optional: garnish with some more fresh basil and some chopped nuts such as pecans, walnuts, or pine nuts.
  • Makes 8 servings of vegan butternut squash risotto.

Notes

  • You can substitute your preferred plant based milk.
  • You can use any other squash or even sweet potato cut into cubes instead of butternut squash.
  • The basil can be substituted with fresh sage or parsley.

Nutrition

Calories: 247kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 230mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5581IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 3mg