This Vegan Butternut Squash Risotto recipe is perfect for weeknight dinners or weekend treats! It’s deceivingly easy to make and tastes addictive thanks to the sage chili oil. The butternut squash adds fiber and creaminess to the risotto making it a healthier alternative to a traditional risotto.
What is Risotto?
Traditional risotto is a classic Italian dish that is known for its creamy and rich texture. It is made by cooking Arborio or Carnaroli rice in a flavorful broth until it reaches a smooth and velvety consistency.
Risotto offers a wide range of variations and flavor possibilities. You can customize your risotto by adding ingredients like mushrooms, asparagus, peas, or even truffles. Additionally, you can experiment with different seasonings and herbs to enhance the flavor. Risotto is a versatile dish that can be enjoyed as a side dish or a main course. It is the perfect comfort food!
Here’s Why You’ll Love This Vegan Butternut Squash Risotto!
This vegan butternut squash risotto recipe is perfect because of its simple yet delicious flavors, ease of preparation, and visual appeal. The creamy texture of the risotto paired with the sweet, nutty taste of butternut squash creates a harmony that will leave everyone craving more.
One of the secrets to achieving the perfect creamy texture in this risotto is the gradual addition of stock or water. This technique allows the rice to release its starch, resulting in a velvety consistency that is simply irresistible. The sage coriander seed chili oil top adds a pop to the flavor!
Give this creamy risotto recipe a try, and you’ll understand why it is a beloved favorite.
Ingredients and Substitutions for this Risotto Recipe
The main ingredients for this recipe are:
Arborio rice
Arborio rice is a short-grain Italian rice known for its high starch content, which is crucial in achieving a creamy texture in dishes like risotto. It absorbs the flavors of the other ingredients while releasing starch and creating a velvety sauce. Substituting Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano would yield similar results.
Butternut squash
Butternut squash is a key component in this recipe, providing a sweet and nutty flavor. It is recommended to make roasted butternut squash instead of boiled or steamed butternut before making the risotto. To make it easier to peel and cut, pre-baking the squash at 400°F for about 20 minutes until slightly tender is recommended. This will soften the skin and flesh, making it easier to handle, especially for those who find peeling and chopping raw squash challenging. For a quicker alternative, pre-cut butternut squash cubes are available in many grocery stores. You can substitute butternut squash with kabocha squash instead!
Fresh sage
Fresh sage adds an earthy and aromatic note to the dish, but if it’s not readily available, dried sage can be used as a substitution. Keep in mind that dried herbs are generally more potent than fresh ones, so use about half the amount called for in the recipe. Alternatively, other herbs like thyme or rosemary can be used to add flavor and freshness to the dish.
Onion, Celery and Garlic Cloves
These are the aromatics we will be using and are key to the base flavor for the risotto. I use 1 yellow onion, 1 stalk of chopped celery, and about 3 cloves garlic. You can use red onion and garlic powder instead. If using garlic powder, make sure to add it at a later stage and not at the beginning!
Vegetable Stock
Adding hot broth to the risotto is stages in key to this recipe. The vegetable broth will add flavor and make the risotto rice more tasty as it absorbs it slowly in the cooking process.
Can I use brown rice to make risotto?
Yes, you can use brown rice to make risotto. Brown rice is a nutritious whole-grain alternative to the traditional Arborio rice used in risotto. It offers a nutty flavor and a firmer texture, creating a delightful twist on the classic dish.
When choosing brown rice for risotto, it is essential to select a variety that has a shorter cooking time and a higher starch content. Short-grain brown rice or medium-grain brown rice are the recommended type.
Although brown rice generally takes longer to cook than Arborio rice, the cooking time can be reduced by soaking the rice for a couple of hours before starting the risotto-making process. Soaking helps soften the grains, resulting in a slightly faster cooking time and a creamier consistency.
It’s important to note that risotto made with brown rice may have a slightly different consistency compared to risotto made with Arborio rice. Brown rice risotto tends to have a chewier texture and a nuttier taste. The grains remain separate rather than becoming as creamy and smooth as traditional risotto. However, this variation can be a pleasant change and is well-received by those seeking a healthier alternative.
Tips for Cutting Butternut Squash
When it comes to cutting winter squash, it’s important to take proper precautions to make the process easier and safer. Here are some tips to guide you through the steps:
1. Stab the squash: To prevent the squash from exploding in the microwave, start by stabbing it a few times with a sharp knife. This will allow steam to escape during the cooking process.
2. Cut off the ends: Once the squash is properly punctured, lop off both the top and bottom to create a stable base. This will ensure that the squash stays in place while you work on cutting it.
3. Microwave or bake: Depending on the recipe you are using, you can either proceed to cook the whole squash in the microwave for a few minutes or bake it with some extra-virgin olive oil brushed on top in the oven until it becomes tender. Cooking the squash beforehand will make it easier to cut and peel.
4. Cut into manageable pieces: After the squash has been cooked, carefully remove it from the microwave or oven and let it cool for a few minutes. Using a sharp knife, slice the squash horizontally into manageable-sized pieces. This will make it easier to handle and manipulate.
5. Peel the squash: With the pieces of squash ready, use a sharp knife to carefully peel the skin away from each piece. Take your time and try to get as close to the skin as possible to avoid wasting any of the delicious flesh.
Following these steps will ensure that you can effectively prepare winter squash for your favorite recipes. Remember to always exercise caution when working with sharp objects and hot ingredients.
How to Make Vegan Butternut Squash Risotto Creamy?
To make a creamy and cheesy vegan risotto, follow these simple steps.
1. Start by preparing the base of the risotto. Sauté chopped onions and crushed 6-7 cloves garlic in a large pot with some olive oil until they become translucent and aromatic.
2. Add arborio rice to the pot and toast it for a few minutes until it turns slightly golden. This will help to enhance the nutty flavor of the rice.
3. Pour in a small amount of vegetable stock, just enough to cover the rice. Stir the mixture and allow the rice to absorb the liquid on medium heat.
4. Continue adding vegetable broth gradually, stirring constantly to ensure the rice cooks evenly on medium heat and creates a creamy texture. It’s important to add the broth little by little, allowing the rice to absorb it before adding more.
5. Now it’s time to make the risotto creamy. Once the rice is almost cooked, add the mashed butternut squash and stir it in. This will add creaminess to the risotto. you can also add some cashew cream and nutritional yeast to it to add extra creaminess and cheesiness-factor.
6. Add freshly ground black pepper to taste. The pepper will not only enhance the flavor but also give the risotto a warm and earthy aroma.
7. Finally, make the sage coriander seed chili oil that adds a layer or irresistible flavour. Then adjust the seasonings according to your preference. You can add more salt, nutritional yeast, or any other herbs and spices you prefer to make the risotto even more flavorful.
By following these steps, you will achieve a perfectly creamy and delicious vegan risotto that is sure to satisfy your cravings.
Serving this Vegan Butternut Squash Risotto
There are several creative and delicious serving suggestions that can elevate your dish to the next level.
– Best way is to make a chili oil by add fresh sage leaves, coriander seeds, chili flakes, red pepper powder (according to your heat tolerance) and kosher salt to a bowl. The pour hot oil to it and let it sizzle. This is great to pour over the risotto to make it extra delicious.
– To add a crunchy texture and nutty flavor, sprinkle some roasted squash seeds on top. These seeds add a pop of color and a delightful crunch that contrasts nicely with the creamy elements of the dish.
– Sprinkle some vegan cheese like vegan parmesan over it. This will bring the cheesy umami flavor that complements the other elements of the dish.
– For more variety and texture, consider adding some toasted seeds or nuts. Whether it be toasted pumpkin seeds, sunflower seeds, or almond slivers, these additions bring a delightful crunch and nuttiness that enhances the overall eating experience.
– You can also serve the risotto with a side of fresh green salad to make it more balanced and satisfying.
In conclusion, these serving suggestions incorporating homemade chili oil, roasted squash seeds, crispy sage leaves, vegan parmesan, toasted seeds or nuts, and homemade cashew cream will not only enhance the taste and texture of the dish but also provide a visually appealing presentation.
Storage instructions
To ensure the longevity and freshness of your vegan butternut squash risotto, make sure to follow the following steps.
After preparing or serving the dish, store any leftovers in an airtight container and enjoy them as your weeknight dinners for up to four days.
Placing the vegan butternut squash risotto in an airtight container prevents any outside odors or flavors from seeping in, while also preventing moisture loss. The airtight seal will maintain the risotto’s moisture content and keep it from drying out.
Can I Freeze my Risotto?
Yes, you can freeze risotto, and by following a few simple steps.
- To freeze risotto, it is important to first allow it to cool completely. This will help preserve its texture and prevent the growth of any bacteria. Once the risotto has cooled, it can be transferred to airtight containers or freezer bags. Airtight containers will provide better protection against freezer burn and maintain the flavor and quality of the risotto. If using freezer bags, make sure to squeeze out any excess air before sealing them.
- Labeling the containers or bags with the date is crucial for easy identification and to ensure that you use the oldest food first. This will prevent any confusion and help you maintain a well-organized freezer.
- When you are ready to use the frozen risotto, simply thaw it in the refrigerator overnight. It is important not to thaw it at room temperature, as this can promote bacterial growth. Once thawed, you can reheat the risotto on the stovetop or in the microwave, adding a little bit of liquid or butter to prevent it from drying out.
Freezing risotto is a convenient way to have a quick and delicious meal on hand, and by following these instructions, you can enjoy perfectly preserved risotto whenever you desire.
Other rice recipes from the blog:
Vegan Butternut Squash Risotto – With Sage Chili Oil
Ingredients
- 1 butternut or acorn squash 1.2 kg
- 1 tablespoon extra virgin olive oil
- 5 cups vegetable stock/broth 1.2 L
- 1 onion chopped
- 3 cloves garlic crushed
- 1 stick of celery chopped
- 10 oz. Arborio risotto rice 300 g
- 5 oz. dry white wine 150 ml. Sub with vegetable stock
- ½ a lemon
Sage Chili Oil:
- 5-6 fresh sage leaves
- 1 tsp Coriander seeds
- ½ tsp chili flakes
- ¼ tsp cayenne or red chili powder
- Pinch of salt
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top.
- When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat.
- Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through.
- Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl.
- Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil.
- When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top.
- Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving.
- Check for salt and season to your taste, then serve on plates/shallow bowls.
- Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
This is the best vegan risotto I’ve had! I never thought of adding winter squash to my risotto. I didn’t have butternut squash so I used acorn squash like you suggested in the blog and it was perfect! I will be making this on repeat. Thank you for the recipe 🙂
Absolutely loved the combination. I love butternut squash and I just added another recipe on rotation with it.
Thank you for the recipe!