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Butternut Squash Risotto Veggiekins Blog

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

  • Author: Remy Park


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


Units Scale
  • 4 shallots, quartered
  • 5 cloves garlic, minced
  • 3/4 cup arborio rice
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 23 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


  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.