Here are four of the best vegetarian butternut squash risotto recipes, each offering a unique twist on this comforting dish.

1. Creamy Vegan Butternut Squash Risotto

This recipe features roasted butternut squash and a rich, creamy texture without dairy, thanks to miso and vegan parmesan.

Ingredients:

• 2 lb butternut squash, peeled and cubed
• 4 tbsp olive oil
• Salt and pepper to taste
• 6.5 cups vegetable stock
• 2 tbsp light miso
• 1 large shallot, diced
• 1 clove garlic, minced
• 1 tsp fresh thyme, minced
• 1 tsp fresh sage, minced
• 1.5 cups Arborio rice
• 2-3 tsp fresh lemon juice
• Vegan parmesan for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper; roast for about 25 minutes until tender.
2. In a saucepan, heat the vegetable stock and dissolve the miso in a ladleful of warm stock.
3. In a large pot, heat remaining olive oil and sauté shallots until soft. Add garlic, thyme, sage, and smoked paprika.
4. Stir in the rice for about 30 seconds, then add two ladles of warm stock. Continue adding stock gradually while stirring until the rice is creamy (about 25-30 minutes).
5. Stir in lemon juice and roasted squash before serving with vegan parmesan sprinkled on top[1].

2. Roasted Butternut Squash Risotto with Brown Rice

This healthier version uses brown Arborio rice and requires less stirring by baking in the oven.

Ingredients:

• 3 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1.5 cups short-grain brown rice
• 2 lb butternut squash, cubed
• 1 cup grated Parmesan cheese (or vegetarian alternative)
• ½ cup dry white wine (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a baking dish, toss butternut squash with olive oil, salt, and pepper; roast until tender.
2. In a Dutch oven, combine onion and garlic; sauté until soft.
3. Add rice and toast for a minute before adding wine (if using).
4. Pour in vegetable broth and water; cover and bake for about an hour.
5. Once cooked, stir in roasted squash and Parmesan cheese before serving[3].

3. Butternut Squash Risotto with Rosemary and Sage

This recipe highlights aromatic herbs alongside the sweet squash for a delightful fall dish.

Ingredients:

• 3 tbsp olive oil
• 1 medium onion, diced
• Salt and pepper to taste
• Fresh rosemary and sage (about 2 tsp each)
• 1.5 cups Arborio rice
• ½ cup white wine (optional)
• About 4 cups vegetable broth (warmed)
• Grated vegetarian Parmesan cheese

Instructions:

1. In a large skillet, heat olive oil over medium heat; sauté onion until soft.
2. Add butternut squash and cook until starting to soften.
3. Stir in herbs and rice; toast for a few minutes before adding wine.
4. Gradually add broth while stirring until the rice is creamy (about 20 minutes).
5. Stir in reserved pieces of squash at the end; serve hot with Parmesan[4].

4. Vegan Butternut Squash Risotto with Nutritional Yeast

This recipe incorporates nutritional yeast for a cheesy flavor without dairy.

Ingredients:

• 1 medium butternut squash, cubed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• Fresh sage leaves (8), chopped
• 1.5 cups Arborio rice
• Optional: white wine (½ cup)
• Zest and juice of one lemon
• About 4 cups vegan stock
• Nutritional yeast (4 tbsp)
• Plant-based milk (½ cup)

Instructions:

1. Preheat the oven to about 390°F (200°C). Roast cubed squash with olive oil until tender.
2. In a pot, heat vegan stock; in another pan, sauté onion until soft before adding garlic and sage.
3. Stir in rice; toast briefly before adding wine if using.
4. Gradually add stock while stirring until creamy; mix in roasted squash mash along with remaining cubes at the end.
5. Adjust seasoning with lemon juice and nutritional yeast before serving.

Unique Twists on Traditional Butternut Squash Risotto

1. Butternut Squash Broth Risotto: Instead of adding puréed squash, create a butternut squash broth by roasting the squash and blending it with vegetable stock. This method infuses the risotto with a deep, nutty flavor and vibrant color throughout the dish3.
2. Vegan Miso Risotto: Incorporate light miso into the vegetable stock for an umami boost. This adds a savory depth without dairy, making the risotto creamy and flavorful4.
3. Saffron-Infused Risotto: Add a pinch of saffron threads to the broth as it warms. This not only enhances the color but also gives a luxurious flavor that pairs beautifully with butternut squash4.
4. Herbed Oil Drizzle: Make a parsley or sage oil by blending fresh herbs with olive oil and lemon juice. Drizzle this over the risotto just before serving for an aromatic finish and vibrant color3.

Making Risotto Creamier Without Dairy

• Use Starchy Broth: When making risotto, use a homemade or high-quality vegetable broth that is rich in flavor. The starches released from the Arborio rice during cooking help create a creamy texture.
• Incorporate Nut Butters: A spoonful of cashew butter or tahini can add creaminess without dairy.
• Add Pureed Vegetables: Blend cooked butternut squash with some of the broth and stir it back into the risotto for added creaminess and flavor1.
• Include Nutritional Yeast: This ingredient provides a cheesy flavor and can help thicken the risotto while keeping it vegan4.

Good Side Dishes to Pair with Butternut Squash Risotto

1. Simple Green Salad: A fresh salad with arugula, spinach, or mixed greens dressed lightly with vinaigrette complements the richness of the risotto.
2. Roasted Vegetables: Roasted Brussels sprouts, cauliflower, or carrots add texture and balance to the meal.
3. Pear Salad: A salad featuring sliced pears, walnuts, and feta (or vegan cheese) adds sweetness and crunch that pairs well with the creamy risotto2.
4. Garlic Bread or Focaccia: A slice of crusty bread is perfect for soaking up any extra sauce from the risotto.

Using Other Types of Winter Squash

Yes, you can use other types of winter squash instead of butternut squash! Varieties like acorn squash, kabocha, or honeynut squash work well due to their similar sweetness and texture. Each type will impart its unique flavor profile while still creating a delicious risotto4.

Adding a Spicy Kick to Butternut Squash Risotto

• Chili Flakes or Fresh Chilies: Stir in red pepper flakes or finely chopped fresh chilies when sautéing onions for an immediate heat boost.
• Spicy Sausage or Tempeh: Incorporate spicy vegetarian sausage or tempeh into the dish for added protein and spice.
• Chipotle Powder: A teaspoon of chipotle powder can add smokiness along with heat.
• Cayenne Pepper: Sprinkle cayenne pepper into the broth as it warms for an extra layer of spice throughout the dish.

These ideas will help you elevate your butternut squash risotto while accommodating various dietary preferences and taste profiles!

These recipes provide delicious vegetarian options for enjoying butternut squash risotto throughout the fall season!