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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.
Here’s what you need to make the best dairy-free butternut squash risotto:
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:
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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