• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Spring
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Uncategorized

    Vegan Butternut Squash Risotto

    Published: May 9, 2015 · Modified: Feb 16, 2023 by Iosune · This post may contain affiliate links · 24 Comments

    Jump to Recipe

    Vegan Butternut Squash Risotto

    I used to love risottos when I wasn't a vegan because I was obsessed with cheese and Italian cuisine is so delicious. I hardly ever buy vegan cheeses, they're expensive in Spain and they're usually so unhealthy, but I'm in love with nutritional yeast because of their cheesy flavor. If you can't find it, use brewer's yeast instead, although it's not gluten-free.

    This risotto has less fat than others because it's made with extra virgin olive oil and the rest of the ingredients are almost fat-free. You can remove the oil and use some water or vegetable broth to cook the veggies instead.

    I know traditional risottos are made with Arborio rice or at least with some type of short-grain rice, but I prefer whole grains because they're healthier and more nutritious, that's why I use brown rice in this recipe.

    Vegan Butternut Squash Risotto

    I use garlic and onion in most of my day-to-day meals because we use them a lot here in Spanish and also because I love them. I didn't add other veggies (besides the butternut squash) to make the risotto, but feel free to use your favorite ones. Mushrooms are great to make risottos, but my body don't like them, so I can't eat them.

    Vegan Butternut Squash Risotto

    The brown rice was ready in 25 minutes, but I recommend you to cook the rice according to package directions (other brands are ready in 40 or 45 minutes).

    Vegan Butternut Squash Risotto

    I cook the rice with some water or vegetable broth, meanwhile I cook the veggies with extra virgin olive oil until golden brown and they're soft.

    Vegan Butternut Squash Risotto

    When the veggies are cooked, I blend three quarters of the vegetables with some water (or vegetable broth), the nutritional yeast and sea salt and black pepper to taste. This sauce is super creamy, so you don't have to add any vegan cheese or plant milk.

    You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make! Please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network if you make this recipe.

    Vegan Butternut Squash Risotto

    Vegan Butternut Squash Risotto

    Vegan Butternut Squash Risotto

    You need to try this vegan butternut squash risotto, it's absolutely amazing, super healthy and really easy to make!
    4.60 from 5 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 and ½ cups water or vegetable broth
    • ½ cup brown rice
    • Extra virgin olive oil to taste
    • 2 cloves of garlic, sliced
    • ½ chopped onion
    • 3 and ½ cups cubed butternut squash
    • ¼ cup water or vegetable broth
    • ½ cup nutritional yeast
    • Sea salt and black pepper to taste
    • Chopped spinach for garnish, optional
    Prevent your screen from going dark

    Instructions

    • Cook the brown rice according to package directions. I heat 1 ½ cup water or vegetable broth in a saucepan over high heat and when it starts to boil, I add the rice and I cook it for 25 minutes over medium-high heat. The cook time depends on the type of rice or even the brand you're using.
    • Heat extra virgin olive oil to taste in a frying pan and cook the garlic, onion and squash until golden brown and they're soft. You can add more oil or some water or vegetable broth if they start to stick to the frying pan.
    • Place three quarters of the veggies, the nutritional yeast, ¼ cup of water or vegetable broth and sea salt and black pepper to taste in a blender. Blend until smooth.
    • Mix the rice and the sauce in the frying pan and cook for about 5 minutes more.
    • Add the remaining veggies on top and also some chopped spinach for garnish (optional).

    Nutrition

    Serving: 1serving | Calories: 340kcal | Carbohydrates: 73g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 131mg | Potassium: 1262mg | Fiber: 10g | Sugar: 7g | Vitamin A: 26107IU | Vitamin C: 54mg | Calcium: 145mg | Iron: 3mg

    More Uncategorized

    • Hash Browns
    • Vegan Breakfast Sausage
    • Vegan Eggs Benedict
    • Vegan Hollandaise Sauce
    13.5K shares

    Reader Interactions

    Comments

    1. Janette says

      October 10, 2022 at 8:33 pm

      Hi I made this but it’s so soupy I don’t know if it will thicken up? It’s more like a little rice in a thick creamy base? I followed the recipe exactly the only difference is that I made the brown rice in my instapot high for 22 min

      Reply
      • Adriana @ Simple Vegan Blog says

        October 17, 2022 at 3:22 pm

        Hi Janette! I don't know what could have happened, sorry 🙁 The consistency is as you see in the photos!

        Reply
    2. Serene Lee says

      August 07, 2022 at 2:26 pm

      This is yummy and I will remake them for lunch again.

      Reply
      • Iosune Robles says

        August 08, 2022 at 11:33 am

        Enjoy our vegan butternut squash risotto 🙂

        Reply
    3. Lael says

      September 23, 2021 at 6:34 am

      4 stars
      Made this tonight with a few edits - I substituted a sweet potato for half the squash, sprinkled a little thyme onto the veggies as they cooked, and halved the quantity of nutritional yeast (because I know from experience that too much yeast can easily ruin my risotto experience). With those changes, it's absolutely delicious and set to become a fall/winter staple for me. Next time I want to add a bit of sage...

      Reply
      • Iosune Robles says

        September 24, 2021 at 11:54 am

        Hi! That sounds so good 🙂

        Reply
    4. Sarah says

      October 31, 2019 at 8:08 pm

      Hey there! I'm about to make this but you forgot to include instructions about what to do with the remaining quarter of the cooked veggies. I know this may seem obvious but it's important for people to not have to assume steps because it could ruin the recipe. Looking forward to trying this though, thank you!

      Reply
      • Iosune says

        November 01, 2019 at 7:30 am

        Hi Sarah! As you can see in the pictures, I put them on top of the rice, but I've changed the instructions to make it clear 🙂

        Reply
    5. Rebecca Corina says

      March 04, 2019 at 5:56 pm

      quick & easy recipe without loads of random ingredients! i added lemon juice and cumin to taste x

      Reply
      • Iosune says

        March 09, 2019 at 6:00 am

        Hi Rebecca! Sounds great 🙂 I'm glad you liked it!

        Reply
    6. Gaelen says

      October 16, 2018 at 7:11 pm

      5 stars
      I used canned butternut squash since I had it in the house, and I wanted to use it up. The recipe was easy to follow, and simple but flavorful. It turned out great. I’ve made it twice since trying it.

      Reply
      • Iosune says

        October 18, 2018 at 9:39 am

        Hi Gaelen! So glad it worked and you enjoyed it 🙂

        Reply
    7. Kari says

      June 22, 2018 at 2:51 am

      5 stars
      Made this with yellow squash, corn, and broccoli, my kids loved it and asked me to make it again.

      Reply
      • Iosune says

        June 26, 2018 at 12:25 pm

        Hi Kari! I'm so glad you liked it so much 🙂 Have a nice day!

        Reply
    8. Karla Valladares says

      January 09, 2018 at 7:31 pm

      I have everything but the yeast ! will results yield a great tasting risotto or is it optional ; can I do without.? have never used any of the yeast for cooking. Thank you

      Reply
      • Iosune says

        January 10, 2018 at 9:33 am

        Hi Karla! You could try, but it's not going to taste as a real risotto. The yeast gives the dish a cheesy flavor 🙂

        Reply
    9. Joanne says

      April 13, 2016 at 4:02 am

      4 stars
      I made this for dinner tonight and first of all I have to say how much I LOVE being able to make this in the oven and not have to stir it nonstop on the stovetop. Brilliant. I didn't have any sage, so I added some herbamare and parsley. I would like to make this again with the sage. Very good.

      Reply
      • Iosune says

        April 22, 2016 at 4:46 pm

        Hi Joanne! I'm so glad you enjoyed it 🙂 You can use any herb you want!

        Reply
    10. Katie says

      March 18, 2016 at 12:24 pm

      Hi, wouldn't half a cup of Brewers yeast overpower the recipe? Would you taste it?

      Reply
      • Iosune says

        March 21, 2016 at 9:52 am

        Hi Katie! I've made this recipe using Brewers yeast and it tasted amazing as well 😀

        Reply
    11. Allie says

      January 03, 2016 at 2:27 am

      Can you use traditional Arborio rice?

      Reply
      • Iosune says

        January 04, 2016 at 11:14 am

        Hi Allie! You can use any kind of rice you want, just cook it according to package directions 😉

        Reply
    12. Ana @ Ana's Rocket Ship says

      May 16, 2015 at 5:54 pm

      I love butternut squash risotto (or butternut squash. Or risotto) But this recipe is perfect because it only serves two people! Thankyou!

      Reply
      • Iosune says

        May 18, 2015 at 12:00 pm

        If you like risotto and butternut squash, you need to try this recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    More about me →

    Popular

    • Tofu Scramble
    • General Tso's Tofu
    • Easy Tofu Stir Fry
    • Vegan Jambalaya

    Vegan Spring

    • Vegan Chicken Salad
    • Tofu Salad
    • Fruit Infused Water
    • Vegan Blueberry Muffins

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Simple Vegan Blog