Butternut Squash Risotto

Risotto is the perfect comfort food! This plant-based recipe is simple to make, full of flavour and still gives the risotto its traditional creamy texture without using any dairy. 

Serves 6


For the risotto:

1.1L vegetable broth

1 tbsp olive oil 

1 onion, diced

3 garlic cloves, minced 

200g arborio rice 

118ml white wine

A large handful of spinach, chopped 

Salt and pepper 

Vegan parmesan (optional) 

 For the butternut squash: 

900g butternut squash, cubed 

2 tbsp olive oil 


1. To roast the butternut squash, preheat the oven 220C. Place the diced butternut squash onto a lined tray and drizzle with oil, and sprinkle with salt. Make sure to coat the cubes fully. Bake for 20-30 minutes or until its tender and slightly browned and caramelised. 

2. While the squash is roasting, we can make the risotto. Heat the vegetable stock in a large saucepan until warm, not boiling. 

3. In a large frying pan, sauté the onion until soft, and then add the garlic and cook for a further minute. Add the rice and stir to coat it with the oil, sautéing for 2 minutes to colour the rice. 

4. Add the white wine and keep stirring until the wine is completely absorbed. Make sure to stir it constantly! 

5. Pour in 1/2 cup of the warm stock and stir until absorbed. Repeat this, stirring frequently until its all absorbed each time. This will take around 20-30 minutes until the rice should be al dente. 

Make sure that your heat isn't high enough that the liquid is boiling or the liquid will be absorbed too quickly. It should be just high enough for the broth to be bubbling soon after you add it.

6. Once all the liquid is absorbed, remove from heat and stir in the spinach and butternut squash. 

I like to garnish it with chopped parsley and a sprinkle of vegan parmesan cheese. It tastes the best when its freshly made, but you can store it in the fridge for 3-4 days, heating it evenly and thoroughly. 

NB. You can add any vegetable you like to the risotto base. I would suggest trying sautéed mushrooms or  sweet potato, broccoli or carrots. Make sure to roast them to add some caramelised flavour to the risotto. 

vegan, soy free, nut free 

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