Butternut Squash Risotto

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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 tsp - olive oil
  • 1 - butternut squash, peeled and cut into a 1/2-inch dice (yields about 4 cups of diced squash)
  • 4-5 cups - hot vegetable stock (you could use water but a stock is far more preferable for better flavor)
  • 1/2 cup - white wine
  • 1 tbsp - chopped fresh sage or 1 tsp - dried sage
  • Salt and ground black pepper to taste

How to Make Butternut Squash Risotto

  • Heat the oil in a saucepan and add the butternut squash, a pinch of salt and some ground black pepper.
  • Saute over medium-high heat, stirring frequently, for about 8 minutes or until the squash starts to soften and caramelize.
  • Turn down the heat to medium. Add the rice and stir it with the squash for about 1 minute until it begins to turn opaque. Season again with salt and pepper.
  • Add the white wine and cook, stirring, until the wine has almost evaporated.
  • Add 1/2 cup of vegetable stock and stir it in. Once the stock has almost evaporated, add another 1/2 cup. Repeat until the rice is cooked. It takes about 30-35 minutes. Don't forget to season again with salt and pepper at the end. The rice should not be mushy or dry and lumpy. It should be smooth and creamy.
  • Now add the cashew "cheese", if you're using it, and stir it in. Immediately add the sage and mix. Turn off the heat.