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Easy Vegan Butternut Squash Risotto with Fried Sage 

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!
Course: main dishes, Side dishes
Cuisine: Italian
Diet: Gluten Free, Vegan
Method: Stove Top
Author: Remy Park


  • 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


  • 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.
  • Add dry arborio rice, thyme, rosemary and sage to the pan and sauté for 2-3 minutes until glossy.
  • 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.
  • 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.
  • To serve, you can garnish with 2-3 frizzled 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:

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.