Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 35 mins


1/2 large butternut squash

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp garlic powder

1 1/2 cups Arborio rice

5 cups vegetable stock

2 cups asparagus, chopped

3 tbsp nutritional yeast

2 tbsp tamari

2 tbsp apple cider vinegar

1/2 cup vegan cheese

1 lemon, juice of

1 tsp turmeric

3 cups spinach leaves


1Cut off the top and bottom 1/2 inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds. Dice into bite-sized pieces – you will need around 1/2 a butternut squash, or 2 cups, for this recipe.

2Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with 1 tbsp olive oil. Bake in the preheated oven for 25 minutes, until tender and golden.

3Meanwhile, heat the rest of the olive oil in a wide, flat-bottomed pan. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.

4Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around 1/2 cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes,

5Once you have used up all the vegetable stock minus 1 cup, add the asparagus, baked butternut squash, nutritional yeast, tamari, apple cider vinegar, vegan cheese, lemon juice, and the rest of the vegetable stock. Continue stirring for another 5 minutes, until the asparagus is bright green.

6At the last minute, stir in the the turmeric and spinach, stirring until the spinach wilts.

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