Vegan butternut squash risotto

butternut squash risotto

Sometimes the simplest of things are the best! When your pantry is overflowing with pumpkins and squash in the fall and you can’t stand the smell of pumpkin spice any more, this simple risotto might be the perfect dish for you. It really brings out the creamy and savoury-sweet flavor of butternut squash and works perfectly as a side dish in a cozy fall dinner or makes a satisfying main course with a crisp salad on the side. By the way, if you don’t want to or can’t use white wine, simply replace it with the equal amount of vegetable broth. 

You need: 

  • 400 g butternut squash, peeled
  • 150 g risotto rice
  • 75 ml white wine
  • 300 ml vegetable broth
  • 1 medium sized onion
  • 1 clove of garlic
  • 1 tablespoon nutritional yeast
  • salt to taste
  • vegetable oil

Finely dice onion and garlic. Heat some vegetable oil in a medium sized pot and gently roast onion and garlic for about three minutes. Add the risotto rice and roast of another couple of minutes. Deglace with white wine and stir well until all the liquid is absorbed. Add about one quarter of the broth and simmer until the broth is adsorbed as well, then add the second quarter and repeat. When you add the third quarter of broth, add butternut squash and nutritional yeast. Season to taste after you poured in the remaining broth. Enjoy!

Note: This makes three servings as a main dish, and up to five as a side dish. It’s also great to take to work or uni!

1 Comment

Filed under Recipes

One response to “Vegan butternut squash risotto

  1. nicolerivas

    This sounds lovely!

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