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.
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.
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).
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.
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
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, Italian
You need to try this vegan butternut squash risotto, it’s absolutely amazing, super healthy and really easy to make!
Ingredients
- 1 ½ cup water or vegetable broth (375 ml)
- 1/2 cup brown rice (100 g)
- Extra virgin olive oil to taste
- 2 cloves of garlic (sliced)
- ½ chopped onion
- 3½ cups cubed butternut squash (470 g)
- ¼ cup water or vegetable broth (65 ml)
- ½ cup nutritional yeast (24 g) You can also use brewer’s yeast, but it’s not gluten-free
- Sea salt and black pepper to taste
- Chopped spinach for garnish (optional)
Instructions
- Cook the brown rice according to package directions. I heat 1 1/2 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, 1/4 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).
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!
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 🙂
quick & easy recipe without loads of random ingredients! i added lemon juice and cumin to taste x
Hi Rebecca! Sounds great 🙂 I’m glad you liked it!
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.
★★★★★
Hi Gaelen! So glad it worked and you enjoyed it 🙂
Made this with yellow squash, corn, and broccoli, my kids loved it and asked me to make it again.
★★★★★
Hi Kari! I’m so glad you liked it so much 🙂 Have a nice day!
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
Hi Karla! You could try, but it’s not going to taste as a real risotto. The yeast gives the dish a cheesy flavor 🙂
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.
★★★★
Hi Joanne! I’m so glad you enjoyed it 🙂 You can use any herb you want!
Hi, wouldn’t half a cup of Brewers yeast overpower the recipe? Would you taste it?
Hi Katie! I’ve made this recipe using Brewers yeast and it tasted amazing as well 😀
Can you use traditional Arborio rice?
Hi Allie! You can use any kind of rice you want, just cook it according to package directions 😉
I love butternut squash risotto (or butternut squash. Or risotto) But this recipe is perfect because it only serves two people! Thankyou!
If you like risotto and butternut squash, you need to try this recipe!