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Roasted Butternut Squash Risotto Recipe

Creamy vegan risotto with roasted butternut squash, simmered rice, and fragrant herbs for a cozy, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2 cups cubed
  • 1 ½ cups arborio rice
  • 4 cups vegetable broth kept warm
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • ½ cup dry white wine optional, but fancy
  • Salt and pepper to taste
  • Fresh thyme or sage for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast 25 minutes.
  2. Heat remaining oil in skillet. Sauté onion and garlic until translucent.
  3. Stir in arborio rice, coating grains in oil for 2 minutes.
  4. Pour in wine, stirring until absorbed (skip if you must).
  5. Add warm broth, one ladle at a time, stirring until liquid is mostly absorbed before adding more.
  6. When rice is tender and creamy (about 25 minutes), fold in roasted squash gently.
  7. Season to taste and garnish with fresh herbs.

Notes

🍎 Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 52g
  • Fiber: 5g
  • Protein: 6g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 90%
  • Vitamin C: 25%
  • Calcium: 8%
  • Iron: 15%
  • Magnesium: 12%

✨ Extra Notes/Tips

  • Use fresh herbs like sage or thyme for extra depth.
  • Swap white wine for more broth if you prefer.
  • Stir often to avoid sticking and unleash creamy magic.
  • Add nutritional yeast for a cheesy vegan twist.