This creamy vegan Butternut Squash Risotto with fried sage is a warming dish perfect for your holiday table. It happens to be gluten free, too!

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 risotto 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 butternut risotto is on the menu.

Ingredients

Here’s what you need to make the best dairy-free butternut squash risotto:

• Shallots.
• Garlic.
• Arborio rice. this is the traditional rice variety for risotto. It’s easy to find at most grocery stores, including Whole Foods.
• Fresh herbs. Thyme, sage, and rosemary are classic holiday flavors.
• Vegetable broth. Use low-sodium store-bought broth or make your own!
• 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.
• Vegan butter. this is optional but adds a wonderful rich flavor to the risotto.

How to Make Butternut 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.

Start by sauteing the aromatics in a large pot or briaser (as I’m using). Then, you’ll toast the arborio rice and the fresh herbs to activate their flavors.

To make the super creamy risotto, add warm vegetable broth a ladle-full at a time, stirring until the broth is fully absorbed before adding more.

Finally, when the grains are fully cooked and creamy, add the butternut squash puree, nutritional yeast, and butter to finish the dish.

What to Serve with Butternut Risotto

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

• Thanksgiving Veggie Roast (oil-free + vegan)
• Oil-Free Maple Miso Roasted Carrots [vegan, gluten-free]
• Easy Quinoa Salad with Lemon Shallot Dressing (vegan, gluten free)

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 risotto 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 (gluten free, nut free)
• Mushroom Asparagus Lentil Risotto (vegan, gluten free, oil free)
• Holiday Harvest Rice (vegan, gluten free)

If you make this vegan Butternut Squash Risotto, be sure to let me know what you think with a comment below!

Butternut Squash Risotto with Mushrooms and Fried Sage (vegan, gluten free)

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• Author: Remy Park

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Description

This is the creamiest Butternut Squash Risotto with real butternut, nutritional yeast, and arborio rice for a gluten free and dairy free holiday dish.

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Ingredients

Units USM Scale 1x2x3x

• 4 shallots, quartered
• 5 cloves garlic, minced
• 3/4 cup arborio rice
• 2 sprigs thyme
• 1 sprig rosemary
• 2–3 sage leaves
• 4 cups vegetable broth
• 1 1/2 cups roasted butternut squash purée
• 2 tbsp nutritional yeast
• 2 tbsp vegan butter, optional
• salt and pepper, to taste

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Instructions

1. In a large sauté pan, sauté shallots in neutral oil 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 rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
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 sage leaves and vegan parmesan.