This vegan butternut squash risotto with asparagus and spinach is perfect for a comforting dinner. Cheesy, savory and hearty, this risotto looks and tastes fancy, but is super easy to make for a date night as either a main course or a side dish.
Not too long ago, I published my recipe for a delicious vegan mushroom risotto. And since then, I've just been making different risotto varieties non-stop! This dish is so versatile, comforting and always packed full of flavor. Plus, the process of making a dairy-free risotto from scratch really isn't as intimidating as it seems.
Risotto is a traditional Italian dish that's made by gradually adding stock to short grain rice such as Arborio, and stirring continuously. The result has a thick, creamy consistency, thanks to the starches in the rice breaking down as you stir. Usually, risotto is made with cheese and butter, but it's not difficult at all to veganize and make dairy-free.
Give this roasted butternut squash risotto a go, and you will see why I love it so much! It's definitely the type of meal that's sure to impress vegans and non-vegans alike.
Why You'll Love This Vegan Butternut Squash Risotto
The star ingredient in this dish is definitely the butternut squash, which adds an amazing hint of sweetness. It also caramelizes and partially breaks down in the risotto when you stir it in, which makes the texture even creamier. The other key ingredient is asparagus, which adds freshness and an amazing green color. This makes this risotto recipe ideal for fall and spring alike.
The other ingredients work together beautifully to create the most amazing savory, umami flavor. The addition of vegan cheese and nutritional yeast adds a distinctive cheesiness, while the lemon juice helps to make the dish more tangy. Overall, the final result is:
- Incredibly flavorful and comforting.
- Great for a weeknight dinner.
- Just as perfect for a date night.
- Easy to make from scratch.
- Ready in about 50 minutes.
- Delicious as either a main course or a side dish.
Also, don't be intimidated if you've never made risotto before! Although it's not the quickest recipe ever and does require your constant presence in the kitchen to stir the rice, it's not difficult at all to make correctly, even as a complete beginner to plant based cooking.
Key Ingredients & Substitutions
- Butternut squash. Other pumpkin varieties and sweet potatoes also work.
- Olive oil. This will be added to the butternut squash before roasting to really deepen and bring out the flavors.
- Dairy-free butter. This will be used for cooking the risotto. You can also use more olive oil if you wish.
- Onion and garlic. These are added right at the start, to help add flavor.
- Spices: cumin and garlic powder. Adjust the amounts that you use depending on your personal preference.
- Arborio rice. You can use other short grain rice varieties, such as Carnaroli. This is important because short grain rice varieties have a higher starch content, which will create the creamy texture of the risotto. I like RiceSelect Arborio rice, which is easy to find and cooks up beautifully creamy.
- Vegetable stock. Store-bought is fine, or use homemade broth if you have it. If your stock is already salty, go easy on the soy sauce.
- Turmeric to add a vibrant and beautiful orange color. A little ground turmeric goes a long way.
- Soy sauce. To make this recipe gluten-free, use tamari instead. The addition of soy sauce helps to add a great umami flavor that risotto is so known for.
- Nutritional yeast. This ingredient is frequently used in vegan cooking because it helps to add an amazing cheesy flavor to savory dishes like risotto. I use Bragg nutritional yeast.
- Apple cider vinegar to add a hint of tanginess, similar to the splash of white wine in a classic risotto. Any good apple cider vinegar works.
- Vegan cheese. Optional, but very much recommended! A store-bought vegan parmesan works well, or try my homemade vegan parmesan.
- Asparagus. This is added to risotto dishes very often, helping to add flavor and a great pop of color, too!
- Spinach. I like to stir in a handful to add some extra greens to this dish.
- Lemon juice. This is also added right at the end for a tangy freshness. I would recommend using fresh lemon juice from a whole lemon. Adjust the amount you use to taste.
How to Make Risotto with Asparagus and Butternut Squash
Prepare the butternut squash
Firstly, cut off the top and bottom ½ inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds.
The butternut squash is now ready to be diced. I would recommend dicing it quite finely, as this will shorten the roasting time, and also allow it to break down nicely when stirred into the risotto.
Roast the butternut squash
Preheat the oven to 400 degrees F/200 degrees C and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with olive oil. Bake in the preheated oven for 20-25 minutes, until tender and golden.
Be sure to check out my tutorial on how to make roasted butternut squash for a detailed guide with step-by-step photos.
Make the risotto
While the squash roasts, warm the vegetable stock in a small saucepan and keep it at a low simmer. Then melt the vegan butter in a wide, flat-bottomed pan (a deep sauté pan is ideal) over medium heat. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 minutes more, until they soften.
Now add the arborio rice and allow to cook for around 3 minutes to toast the rice slightly. Then, start pouring in the warm vegetable stock around ½ cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes.
Once you have used up all the vegetable stock minus 1 cup, add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, the roasted butternut squash and the rest of the stock. Continue stirring for another 5 minutes, until the asparagus is bright green.
At the last minute, stir in the spinach and lemon juice. Once the spinach wilts, season to taste with black pepper and serve.
Helpful Tips
Keep the stock warm. Make sure that the stock is warm before you start adding it, and keep it on a low simmer while you cook. Cold stock drops the temperature of the pan every time you add it, which lengthens the cooking time and can leave the rice unevenly cooked.
Add the stock gradually. Don't add too much vegetable stock at the same time, as the gradual stirring process is what allows the rice to release its starch and create a creamy texture. Wait until each addition is almost fully absorbed before adding the next.
Stay with the pan. Keep stirring and don't walk away from the stove during the cooking process in order to achieve the best results. This may be a good time to listen to a podcast or an audiobook!
Roast the squash until caramelized. You know that the butternut squash is ready when it's golden and caramelized at the edges. You don't want to undercook it, because then it won't break down in the risotto and infuse it with more flavor.
Taste before you season. Between the stock, soy sauce and vegan cheese, this risotto can get salty quickly. Taste it right after the final additions and only then adjust with pepper, a pinch of salt or an extra squeeze of lemon. The rice should be tender with just a little bite in the center.
Variations
- Spring version. Skip the squash and double up on green vegetables like asparagus and peas, as in my spring risotto with asparagus.
- Add mushrooms. Sauté a couple of cups of sliced cremini mushrooms with the onion for extra earthy, savory depth.
- Swap the squash. Roasted sweet potato, pumpkin or kabocha squash all work in exactly the same way.
- Make it herby. Stir in a handful of chopped fresh sage, thyme or basil at the end, or top with crispy fried sage leaves for a special occasion.
- Add some protein. Fold in a can of drained white beans or chickpeas with the asparagus to make it even more filling.
- Go nutty. Scatter toasted pine nuts, pepitas or chopped hazelnuts over each bowl for crunch.
Serving Ideas
This vegan butternut squash risotto is hearty enough to be the main event, especially with a crisp green salad on the side to balance the richness. A kale avocado salad with lemon dijon dressing or a simple arugula salad with a sharp vinaigrette works perfectly.
It also makes a lovely side dish for a fall dinner or holiday table. Serve smaller portions alongside roasted Brussels sprouts, a vegan wellington or a platter of roasted root vegetables, and finish each plate with extra vegan parmesan, cracked black pepper and a few fresh basil leaves. A slice of crusty garlic bread is never a bad idea, either!
Storing & Freezing
This vegan butternut squash risotto, just like other risotto dishes, is best eaten straight away. However, you can keep leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium-low heat, adding a splash more vegetable stock and stirring until it's creamy again.
I would not recommend freezing risotto, because this will cause the rice to develop a grainy texture once thawed. If you want to prep ahead, you can freeze the roasted butternut squash on its own for up to 3 months and stir it into a fresh batch of risotto straight from frozen.
If you give this vegan butternut squash risotto a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating - I love hearing from you!
More Vegan Butternut Squash Recipes
Have leftover butternut squash? You can save it for later and use in these amazing recipes:
- Try out vegan butternut squash pasta for an amazing weeknight dinner!
- My spicy butternut squash soup is comforting and bursting with flavor.
- If you love quick, comforting meals, try eggplant butternut squash curry.
- Make butternut squash mac and cheese with tofu for deliciousness at its best!
📖 Recipe
Equipment
- Conventional oven
- Deep Frying Pan wide and deep, like a sauté pan
Ingredients
- ½ large butternut squash, peeled, seeded and diced (about 2 cups)
- 1 tablespoon olive oil
- 2 tablespoon vegan butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 ½ cups Arborio rice
- 5 cups vegetable stock, kept warm
- 1 teaspoon turmeric
- 2 tablespoon soy sauce, or tamari
- 3 tablespoon nutritional yeast
- 2 tablespoon apple cider vinegar
- ½ cup vegan cheese, shredded vegan parmesan or similar
- 2 cups asparagus, chopped
- 3 cups spinach leaves, packed
- 1 lemon, juice of
- ½ teaspoon black pepper, or to taste
Instructions
- Cut off the top and bottom ½ inch of the butternut squash. Peel it with a vegetable peeler, cut it in half lengthwise and scoop out the seeds. Dice into small (about ½-inch) cubes; you will need about half a large squash, or roughly 2 cups.½ large butternut squash, 1 tbsp olive oil
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Spread the squash on the tray, drizzle with the olive oil and toss to coat. Roast for 20-25 minutes, until tender and golden at the edges.
- Meanwhile, warm the vegetable stock in a small saucepan and keep it at a low simmer. Melt the vegan butter in a wide, deep pan over medium heat. Add the onion and garlic and cook for 2-3 minutes, then add the cumin and garlic powder and cook for 2 more minutes, until the onion softens.1 tbsp olive oil, 1 large onion, 2 cloves garlic, 1 tsp cumin, 1 tsp garlic powder
- Add the arborio rice and stir for about 3 minutes to toast it lightly. Add the warm stock about ½ cup at a time, stirring continuously and waiting until each addition is almost fully absorbed before adding the next. This takes about 20 minutes.1 ½ cups Arborio rice, 5 cups vegetable stock
- When you have about 1 cup of stock left, add the turmeric, soy sauce, nutritional yeast, apple cider vinegar, vegan cheese, asparagus, roasted butternut squash and the remaining stock. Keep stirring for about 5 minutes, until the asparagus is bright green and the rice is tender and creamy.1 tsp turmeric, 2 tbsp soy sauce, 3 tbsp nutritional yeast, 2 tbsp apple cider vinegar, ½ cup vegan cheese, 2 cups asparagus
- Stir in the spinach and lemon juice and cook just until the spinach wilts. Season to taste with black pepper and serve right away.3 cups spinach leaves, 1 lemon, ½ tsp black pepper
Video
Notes
- Keep the stock warm on a low simmer before and while you add it; cold stock slows the cooking.
- Add the stock gradually and keep stirring. The slow stirring is what releases the starch from the rice and makes the risotto creamy.
- Roast the squash until golden and caramelized so it breaks down into the risotto and adds more flavor.
- For a gluten-free risotto, use tamari instead of soy sauce and check that your vegan cheese and stock are gluten-free.
- Taste before seasoning: stock, soy sauce and vegan cheese all add salt.
- Leftovers keep in the fridge for 3-4 days. Reheat on the stove with a splash of stock. Risotto doesn't freeze well.
Fran says
This is an excellent recipe and a perfect comfort dish for the Fall. I followed all the directions and it came out as promised with lots of flavor and creamy goodness. I love the attention to detail and the grey font summary of ingredients at the end of each step; this was super helpful and a great tool that I have never seen used before. Thank you for this home run vegan meal!