This creamy vegan Butternut Squash Risotto recipe is a warming dish perfect for your holiday table. Creamy risotto, fresh sage, thyme, and rosemary– amazing taste, texture, and flavor! It happens to be gluten-free, too!

What is Risotto

Traditional risotto is an Italian rice dish made from a short-grain rice called Arborio (aka risotto rice). The dish is known for its creamy texture, which is achieved through a slow cooking process where aromatic vegetables and herbs are sauteed, the rice is lightly toasted, then chicken stock is added slowly as the rice releases its starch to create a super creamy consistency. 

It’s not inherently vegan, but it’s super easy to make vegan with a few simple ingredient swaps. It turns out just as delicious as the classic version, but without any dairy or animal protein. 

Why You’ll Love This Recipe

If you’re a vegan or vegetarian headed to a holiday meal, you may be used to not having a ton of options. But it’s time to change that. This ultra-creamy Vegan Butternut Squash Risotto recipe has seasonal flavors that are perfect for any holiday table.

Of course, it’s just as delicious on any weeknight. So whether you’re hosting Thanksgiving or headed to a family or friend’s house, make sure that this risotto is on the menu! It makes a great main dish or side dish– I promise it will be a huge hit!

Ingredient Notes

Here’s what you need to make the best butternut squash risotto.

• Shallots.
• Garlic.
• Arborio rice. Our key ingredient! This is the traditional rice variety for risotto. It’s easy to find at most grocery stores, including Whole Foods or another local specialty grocery store. 
• Fresh herbs. Thyme, sage, and rosemary are classic holiday flavors.
• Vegetable broth. Instead of the traditional chicken broth, use low-sodium store-bought vegetable broth or make your own vegetable stock!
• Butternut squash puree. I recommend making your own puree, it’s super easy and adds a wonderful caramelized flavor to the risotto.
• Nutritional yeast. For ahint of umami and cheeesiness. This is a great substitute for the parmesan cheese that is typically added to the classic version. 
• Vegan butter. This is optional but adds a wonderful, rich flavor to the risotto.
• Salt and black pepper. To taste. 

How to Make Butternut Squash Risotto

If this is your first time making risotto, don’t be intimidated. It’s easier than you might think! The only important thing to keep in mind is that you will need to stir the rice pretty regularly. This prevents burning and makes sure that the grains cook evenly.

Step-by-Step Instructions

1. In a large sauté pan, sauté shallots in a neutral oil like olive oil over medium heat until translucent and fragrant. Be careful not to brown too much. Add garlic and sauté another 1-2 minutes.
2. Add dry arborio rice, thyme, rosemary, and sage to the pan and sauté for 2-3 minutes until glossy.
3. Start adding the veggie broth to the rice in 1/2 cup intervals, stirring on low heat each time until the rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy. Make sure to keep it at a low simmer. 
4. Finally, add your butternut squash purée, nutritional yeast, and vegan butter if using. Stir to combine evenly and season with salt and pepper to finish.
5. To serve, you can garnish with 2-3 frizzled whole sage leaves and vegan parmesan.

Serving Tips

If you’re planning to bring this perfect risotto to a holiday meal, I recommend serving it with other seasonal dishes like:

• Thanksgiving Veggie Roast
• Oil-Free Maple Miso Roasted Carrots 
• Easy Quinoa Salad with Lemon Shallot Dressing

Storage Suggestions

Risotto is best served soon after it’s made, as the grains will continue to absorb liquid the longer it sits. However, you can store leftovers in an airtight container in the fridge for up to four days. You may need to add more vegetable broth when you reheat the risotto on the stove.

Freeze for up to three months, and defrost it in the fridge overnight before reheating and serving.

More Vegan Risotto and Rice Recipes

Vegan Corn Risotto with Roasted Shallots 

Mushroom Asparagus Lentil Risotto

Holiday Harvest Rice

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!