Roasted Butternut Risotto
Roasted Butternut Risotto is the ultimate fall comfort food! It is packed with sweet roasted butternut squash, and has a perfect creamy texture, and is even vegan!
Roasted Butternut Risotto
I was intimidated to make risotto for the longest time because I had always heard that it was so time consuming. And while it does take a little more work than just making regular rice, it is not too bad, and is SO worth it. This creamy, dreamy dish is the perfect answer to your fall comfort food cravings.
I kept it pretty simple when it comes to ingredients, I didn’t want too many elements to overpower the creamy rice and roasted butternut squash. Butternut is hands down my favorite of all the winter squashes, so I really wanted it to shine. I used chopped onion, fresh garlic, vegan butter, and chopped parsley to bring out all of those amazing savory flavors.
Ingredients for Roasted Butternut Risotto
- arborio rice – a short-grain rice is best for making risotto because it has a higher starch content
- butternut squash – you can use any type of winter squash for this, but I prefer butternut. It holds up well to being stirred into the risotto, and adds a perfect sweet roasted flavor.
- vegan butter – you have to have some type of butter in a risotto to give it that creamy consistency
- onion – adds a ton of flavor and texture to the dish
- garlic – onion and garlic go together like peanut butter and jelly, so it is in perfect in this dish
- salt & pepper – the staples, of course
- extra virgin olive oil – I have also used avocado oil for this and it works as well
- vegetable stock – you can use any type of stock/broth you want, but to keep it vegan, use veggie stock
Tips & Tricks for Making Risotto
Stir the rice often, but not constantly
I have heard that you have to stand over the stove and constantly stir your rice to make a creamy risotto, but then I learned from my girl, Rachael Ray, that you don’t actually have to do that. You want to stir it often, but not every single second. Stirring it constantly will make it kind of gluey, so you want to let it cook for a couple of minutes before you agitate it again. But you do need to stir often so that it doesn’t burn on the bottom.
Use warm stock
Never add cold stock to the rice when it is cooking because it will cook everything down and mess up the cooking process. Keep your stock warm in a saucepan on the stove and add it in from there.
Add the stock slowly
Don’t add all of the stock to the rice at once, because then you are just boiling rice like you regularly would. You want to add it in increments, let it cook into the rice, then add more later.
Don’t cook the rice until it is mushy
You want to cook the rice like you would paste, to al dente. You want the rice to still have some texture to it, not a mushy bowl of rice.
Cook it at a medium simmer
You don’t want it to cook at too low of a heat because it will take forever to cook, you want to keep it at a medium simmer.
Don’t cook the butternut in the risotto
You want to cook most vegetables separately before you add them to the risotto, like we do when we roast the butternut separately for this. This results in much better texture.
Add a little extra butter at the end
This results in an ever creamier texture!
This recipe makes a good amount of food, so it is perfect for a dinner party, and makes great leftovers. Go grab all the butternut squash and reward yourself with a bowl of fall comfort food.
Looking for more vegetarian dinner recipes?
- Warm Kale Salad with Wild Rice & White Beans
- Balsamic Tofu Stir-Fry with Quinoa & Broccoli
- Dairy-Free Vegetarian Lasagna
- Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce
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Roasted Butternut Risotto
- 1½ cups arborio rice
- 4 cups vegetable stock
- ½ large onion , chopped
- 2 cloves garlic , finely chopped
- 2 tbsp butter (I used vegan butter)
- 3 tbsp extra virgin olive oil
- 1 medium sized butternut squash
- pinch of salt & pepper
- chopped parsley , for garnish
- Preheat the oven to 400 degrees. Peel, remove the seeds, and chop the butternut squash into bite size pieces. Spread the chopped butternut out onto a large lined baking sheet. Drizzle the squash with about 2 tbsp of olive oil, and season with a pinch of salt and pepper. Toss to combine, spread it in an even layer, and roast for 20-25 minutes.
- Make the risotto while the squash is cooking. Start by bringing the stock to a very low simmer, and keep it warm over a low heat during the cooking proces. In a large pot, over medium heat, add 1 tbsp of olive oil and 1 tbsp of butter. Saute the onion and garlic for 3-5 minutes, until the onion starts to soften.
- Add the rice to the pot and cook for 1-2 minutes, stirring until the rice starts to look a little bit translucent.
- Add 1 cup of the warm stock to the rice, and stir every couple of minutes until the rice absorbs the liquid. Continue stirring in the stock, 1 cup at a time, allowing the liquid to be absorbed each time before adding more stock. It should come to a simmer each time you add more stock, stir frequently.
- Add the last tbsp of butter and stir to melt, season with a pinch of salt and pepper to taste. Remove from the heat.
- When the squash is done roasting, add all of the squash to the rice, and stir to combine. Be gentle when stirring, you don't want to break up the squash too much.
- Spoon the risotto into bowls to serve, and garnish with fresh chopped parsley.