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Two black bowls from above on a grey surface full of yellow risotto topped with pine nuts and chopped spring onion. Forks are placed on them.
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Baked Vegan Butternut Squash Risotto

This vegan butternut squash risotto is aromatic, creamy, and rich without using any dairy products. The combination of arborio rice, sweet butternut squash, fresh green peas, and the crunch of roasted pine nuts makes it a truly satisfying dish.
Course Main Course, Side Dish
Cuisine Dairy-free, Egg-free, European, Gluten-free, Italian, Vegan, Vegetarian
Keyword dairy-free risotto, vegan butternut squash risotto, vegan risotto
Prep Time 10 minutes
Cook Time 15 minutes
Baking time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 575kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)

Ingredients

  • 4 Tbsp Dairy-free butter
  • 1 Onion (medium)
  • 2 cloves Garlic (finely chopped)
  • ⅓ cup White wine
  • 1 + ½ cup Arborio rice
  • 4 cup Veggie broth
  • 1.5 pound Butternut squash
  • 1 tsp Thyme (dried)
  • ½ tsp Ground cumin seeds
  • ½ tsp Oregano
  • Salt and Pepper to taste

Add-ins

  • 1 cup Green peas (frozen or canned)
  • ¼ cup Pine nuts roasted
  • ¼ tsp Parsley (fresh) chopped

Instructions

Start on stove-top

  • Heat a pot or Dutch oven over medium heat. Add 2 Tbsp of butter and chopped onion. Cook them until they are soft and tender. It takes usually 3-4 minutes.
  • Add chopped garlic and cook for another 1-2 minutes.
  • Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
  • Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.
  • Add chopped butternut squash and veggie broth. Stir.
  • Add seasoning (thyme, oregano, cumin, salt, black pepper) and bring it to boil.

Switch to oven

  • Pre-heat oven on 390 Fahrenheit (200 degrees Celsius). Cover it with an oven-safe lid and bake the risotto for 20 minutes undisturbed.
  • When it is ready, take the lid off. Add pre-cooked frozen peas and 2 Tbsp butter. Mix well. Cover it with a lid again and leave it to rest for 5 minutes. Serve it with toasted pine nuts and freshly chopped parsley. Enjoy!

How to toast pine nuts?

  • Take a frying pan and heat it over medium heat. No need to add oil or butter.
  • Add pine nuts and toast them until brownish. Stir continuously with a wooden spatula.

Video

[adthrive-in-post-video-player video-id="fPZVoSdX" upload-date="2022-10-12T08:07:03.000Z" name="Butternut Squash Risotto" description="If you want to give the risotto a try, you should check out this delicious vegan butternut squash risotto recipe. It is easy to make as part of the job is done by the oven. It is aromatic, creamy, and rich, made with Arborio rice, sweet butternut squash, green peas, and roasted pine nuts." player-type="default" override-embed="default"]