Butternut Squash Risotto (Vegan) Recipe | Yummly
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Butternut Squash Risotto (Vegan)

Dannie Pizarro: "It was great! I made it with the cheese sauce as…" Read More
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  • 1 cup arborio (or other medium-grained rice, you need a starchy rice for risotto, unlike the long-grained basmati)
  • 2 teaspoons olive oil
  • 1 butternut squash (peeled and cut into a 1/2-inch dice, mine yielded 4 cups of diced squash)
  • 5 cups vegetable stock (you could use water, but a stock is far more preferable for better flavor)
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh sage (or 1 tsp dried sage)
  • salt and ground black pepper (to taste)
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    Dannie Pizarro 9 months ago
    It was great! I made it with the cheese sauce as I make that sauce all the time so I had a fresh batch in the fridge. I did add a small onion with the squash... added pepper along the way. It does take a long time to cook so have patience and don’t rush it! I’ve tried a few vegan risotto recipes and this one has been the best so far.
    DiBlasi a year ago
    This is a quite tasty. I prefer it without the cashew butter and also without the sage, actually. The texture is great. This is a much better way to cook squash than the usual recipes. I recommend you try this.
    Carly Bevis 3 years ago
    This recipe is great! Takes a lot of your close attention though. I wish I knew how to get my cashew sauce creamy and not chunky.