I discovered how to create a fulfilling vegan risotto featuring roasted butternut squash and spinach while experimenting with a dairy free twist. The creamy texture and rich flavors in every bite turned this dish into a memorable experience. Join me as I explore the perfect balance of nature’s best ingredients.

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I recently discovered this twist on my usual dinner routine that totally surprised me. I decided to create a creamy vegan risotto by roasting butternut squash cubes with olive oil, salt and pepper till they got a nice char.

After that, I sauteed a small yellow onion and minced garlic until they softened. Then came the arborio rice, which I slowly stirred into about 4 cups of heated vegetable broth.

I even added 1/2 cup dry white wine, which really brings out a subtle tanginess, though you can totally leave it out if you dont like it. Unsweetened almond milk and a spoonful of nutritional yeast gave the dish its satisfying creaminess.

Lastly, a couple cups of fresh spinach (which wil wilt down a lot) made the dish feel light. I never thought a vegan risotto would be THIS interesting – it’s a completely new experience in plantbased dining.

Why I Like this Recipe

1. I really love how this recipe makes me feel super comforted every time I eat it even when I’m having a rough day
2. I like that it’s creamy and delicious, especially with the almond milk and nutritional yeast adding that extra richness
3. I appreciate that it’s dairy free and healthy but still really satisfying when I want something hearty
4. I enjoy how the roasted butternut squash gives a sweet twist to the dish, making it fun to eat every single time

Ingredients

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Butternut squash supplies fiber, vitamin A, and natural sweetness when roasted perfectly.
Olive oil adds healthy fats and rich flavor for a delightful savory taste.
Arborio rice creates a creamy texture with its starchy properties when properly stirred.
Nutritional yeast adds cheesy flavor along with essential B vitamins while staying vegan.
Fresh spinach offers vibrant color, nutrient-packed leaves, and a slight earthiness to balance.
Chopped onion brings aromatic sweetness and texture, enhancing the overall flavor profile.
White wine deglazes the pan and infuses a tangy, refined flavor note.
Vegetable broth boosts the dish with essential minerals and savory depth.

Ingredient Quantities

1 medium butternut squash, peeled and cut into cubes

2 tablespoons olive oil, divided

Salt and pepper to taste (for roasting)

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

1/2 cup dry white wine (optional, can leave out if you dont like)

Approximately 4 cups vegetable broth, heated

1/2 cup unsweetened almond milk

1 tablespoon nutritional yeast

2 cups fresh spinach (it wil wilt down a lot)

How to Make this

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1. Preheat your oven to 400°F and place the butternut squash cubes in a bowl tossed with 1 tablespoon olive oil, salt and pepper.

2. Spread the squash out on a baking sheet and roast it for about 25-30 mins until it gets tender and a bit browned.

3. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat, then add the chopped yellow onion and minced garlic. Sauté until the onion is soft.

4. Add the Arborio rice to the pot and stir it for 2 minutes until it’s well coated with the oil and onions.

5. If you’re using the white wine, pour it in now and let it simmer until almost all evaporated.

6. Start adding the hot vegetable broth one ladle at a time stirring constantly. Wait for the liquid to almost absorb before adding another ladle.

7. Continue this process for about 20 minutes until the rice is creamy and just al dente.

8. Stir in the unsweetened almond milk and nutritional yeast for that extra creamy texture.

9. Once the risotto is nearing done, fold in the roasted butternut squash and the fresh spinach, letting the spinach wilt down into the mix.

10. Taste and adjust seasoning with extra salt and pepper if needed then serve warm and enjoy your ultimate comfort food!

Equipment Needed

1. Preheated oven set to 400°F
2. Mixing bowl for tossing the butternut squash with oil, salt and pepper
3. Baking sheet to roast the squash evenly
4. Chef’s knife for chopping the squash, onion and garlic
5. Cutting board to prep all the produce
6. A large pot for sautéing the onion and garlic as well as cooking the Arborio rice
7. Stirring spoon for mixing the rice and other ingredients
8. Ladle for adding the heated vegetable broth gradually
9. Measuring cups and spoons to accurately measure the olive oil, Arborio rice, white wine, almond milk and other seasonings

FAQ

How do I roast the butternut squash?

Preheat your oven to about 400°F, toss the cubed squash with a tablespoon of olive oil, salt and pepper, and roast for around 25-30 mins until it's soft but not turning mushy.

Do I really need to use white wine in the risotto?

Not at all, the white wine is optional. If you dont like it or dont have it, just add an extra splash of vegetable broth instead.

Why is Arborio rice used in this recipe?

Arborio is needed because its starchy nature helps create that creamy texture. Its what makes the risotto feel rich without adding dairy.

Can I swap the almond milk with another plant milk?

Sure thing, you can use any unsweetened plant milk you have like soy or oat. Just try to stick to unsweetened to keep the flavour balanced.

How do I know when the risotto is done?

The risotto should be creamy and the rice tender but with a slight bite in the centre. If it’s too thick, you can always stir in a little more hot broth until it’s just right.

Creamy Vegan Risotto With Roasted Vegetables Recipe Substitutions and Variations

Butternut squash: You can swap it with sweet potato cubes for a similar feel and natural sweetness
Olive oil: If you dont have it, try avocado oil or coconut oil which work pretty well in roasting
Arborio rice: You might use pearl barley instead but note that it changes the creamy texture a bit
Dry white wine: Try apple cider vinegar diluted with water as a substitute to get a tangy kick
Unsweetened almond milk: Oat milk or soy milk are decent alternatives if you need a plant based option

Pro Tips

1. Sometimes I find its useful to roast the squash a little longer if you really like it to be caramelized a bit more. Just keep an eye on it coz it can burn if you get distracted.
2. When you add the broth take your time and stir all the time. This makes the rice turn out extra creamy and helps avoid any clumps which can really mess it up.
3. If you’re using the white wine, let it simmer until its mostly gone. This keeps the flavor balanced and stops it from tasting too bitter.
4. Don’t forget to taste along the way. Every stove and oven cooks a little differently so adjusting salt and pepper a couple of times during cooking can make a big difference.

Creamy Vegan Risotto With Roasted Vegetables Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven set to 400°F
2. Mixing bowl for tossing the butternut squash with oil, salt and pepper
3. Baking sheet to roast the squash evenly
4. Chef’s knife for chopping the squash, onion and garlic
5. Cutting board to prep all the produce
6. A large pot for sautéing the onion and garlic as well as cooking the Arborio rice
7. Stirring spoon for mixing the rice and other ingredients
8. Ladle for adding the heated vegetable broth gradually
9. Measuring cups and spoons to accurately measure the olive oil, Arborio rice, white wine, almond milk and other seasonings

Ingredients

1 medium butternut squash, peeled and cut into cubes
2 tablespoons olive oil, divided
Salt and pepper to taste (for roasting)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine (optional, can leave out if you dont like)
Approximately 4 cups vegetable broth, heated
1/2 cup unsweetened almond milk
1 tablespoon nutritional yeast
2 cups fresh spinach (it wil wilt down a lot)

Directions

Preheat your oven to 400°F and place the butternut squash cubes in a bowl tossed with 1 tablespoon olive oil, salt and pepper.
Spread the squash out on a baking sheet and roast it for about 25-30 mins until it gets tender and a bit browned.
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat, then add the chopped yellow onion and minced garlic. Sauté until the onion is soft.
Add the Arborio rice to the pot and stir it for 2 minutes until it's well coated with the oil and onions.
If you're using the white wine, pour it in now and let it simmer until almost all evaporated.
Start adding the hot vegetable broth one ladle at a time stirring constantly. Wait for the liquid to almost absorb before adding another ladle.
Continue this process for about 20 minutes until the rice is creamy and just al dente.
Stir in the unsweetened almond milk and nutritional yeast for that extra creamy texture.
Once the risotto is nearing done, fold in the roasted butternut squash and the fresh spinach, letting the spinach wilt down into the mix.
Taste and adjust seasoning with extra salt and pepper if needed then serve warm and enjoy your ultimate comfort food!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.