Say Hello!Click the button above to contact Crazy Lil Vegan

Creamy Vegan Butternut Squash Risotto Recipe

This delicious, creamy vegan butternut squash risotto is one of my favourites. It’s super tasty and perfect on it’s own or with some yummy vegan garlic bread.

Creamy Vegan Butternut Squash Risotto Recipe Finished

I admit that I am not the world’s best at cooking, but I am getting there. Risotto was always one of those dishes that I absolutely loved but never dared to try as I heard all the time how hard it was to get right. Well, think again! This one is super easy to make and can be ready to eat in under a hour (including prep time).

It’s smells amazing, looks so good and tastes even better. Even my non vegan hubby gave it the thumbs up!

What you need:

  • 1 butternut squash
  • 1 cup of risotto rice (arborio)
  • 4 cups of vegetable stock
  • 1/2 cup of white wine
  • 2 tsp of olive oil
  • 1/8 cup of nutritional yeast
  • 1/2 tsp sage (or more if you like)
  • Salt and black pepper to taste

How to make yummy vegan butternut squash risotto:

Creamy Vegan Butternut Squash Risotto Recipe Cooking

  • Peel your butternut squash, remove the seeds and chop it into small chunks. You can pop it in the microwave for a minute or two first to soften the skin.
  • Heat your oil in a pot with a pinch of salt over a medium-high heat
  • Add your butternut squash to the pot and stir regularly until it has softened (about 6 – 8 minutes)
  • Reduce to a medium heat, add in your rice and stir for about 1 minute
  • Pour in your wine and continue to stir until most of the wine is absorbed (feel free to drink the rest of the bottle while cooking) :)
  • Pour in your stock 1/2 a cup at a time, making sure the stock is almost fully absorbed each time before adding the next 1/2 cup.
  • Once your stock is nearly all absorbed and your risotto looks nice and creamy, add in your nutritional yeast and sage and give it a good stir to mix it all in.
  • Add a little salt and pepper to taste.
  • Serve straight from the pot and enjoy!

Your risotto should be thick and creamy, but not dry and your rice should soft, but not soggy or mushy.

I have adapted this recipe slightly from one I found on Holy Cow Vegan’s Website. It’s a great site with some amazing vegan recipes. Check it out if you get a chance.

Have you tried this recipe? Leave a comment below and let me know :)

Leave a Reply