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A bowl of Butternut Squash Risotto next to a blue towel and a block of cheese
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5 from 9 votes

Butternut Squash Risotto

A satisfying vegan Butternut Squash Risotto is a dinner that uses an easy risotto recipe and gives it an autumnal twist.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Diet: Gluten Free
Allergen: Dairy, Nuts, Sulphites
Servings: 4 people
Calories: 475kcal
Author: Dannii Martin

Ingredients

  • 270 g Risotto (arborio) rice
  • 1 Butternut squash cubed and roasted
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 4 Shallots diced
  • 3 Garlic clove crushed
  • 1000 ml Vegetable stock
  • 150 ml White wine
  • 4 tablespoon Crème fraîche
  • 2 tablespoon Fresh basil chopped (plus some extra for serving)
  • 50 g Parmesan grated
  • 1 pinch Sea salt and ground black pepper for seasoning
  • Pine nuts to serving
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
  • Cut 1 Butternut squash into cubes.
  • Mix the squash with 1 tablespoon Olive oil and roast for 40 minutes
  • Heat1 tablespoon Olive oil in a large pan and cook 4 Shallots and 3 Garlic clove and gently cook for around 5 minutes, until soft.
  • Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
  • Add 150 ml White wine and cook until most (but not all) has reduced.
  • Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
  • Stir in the butternut squash, 4 tablespoon Crème fraîche, 50 g Parmesan, 2 tablespoon Fresh basil and 1 pinch Sea salt and ground black pepper.
  • Mix well and serve.
  • Top with more basil and Pine nuts.

Notes

  • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
  • You could roast some aubergine, pepper and courgette along with the butternut squash.
  • Give this dish a veggie boost by stirring in some spinach before serving.
  • Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
  • Add extra creaminess by blending some of the roasted butternut squash and stirring it in.
  • We wouldn't recommend freezing risotto.
  • You can swap the basil for sage.

Nutrition

Serving: 1portion | Calories: 475kcal | Carbohydrates: 85g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1224mg | Potassium: 868mg | Fiber: 6g | Sugar: 9g | Vitamin A: 20802IU | Vitamin C: 43mg | Calcium: 273mg | Iron: 5mg

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