Vegan Butternut Squash Risotto Recipe

This creamy vegan butternut squash risotto is a delightful dish perfect for any occasion. It combines the sweetness of roasted butternut squash with the savory depth of herbs and spices, creating a comforting meal. Below is a detailed recipe including ingredients and step-by-step instructions.

Ingredients

2 lb (908 grams) butternut squash, peeled and chopped into 2-inch cubes (about 4 cups)
4 tablespoons olive oil, divided
Sea salt and ground black pepper to taste
6 ½ cups vegetable stock, preferably homemade
2 tablespoons light miso
1 large shallot, finely diced (about ½ cup)
1 clove garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1 teaspoon smoked paprika
1 ½ cups Arborio rice (do not rinse)
2-3 teaspoons fresh lemon juice
Vegan parmesan for serving

Instructions

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
Roast until tender, about 25 minutes.

Prepare the Stock:

In a medium saucepan, heat the vegetable stock over medium heat until it simmers.
In a small bowl, combine the miso with a ladleful of warm stock and whisk until dissolved. Return this mixture to the saucepan and keep warm.

Cook the Risotto:

In a large heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced shallot and sauté until soft and translucent, about 8 minutes.
Stir in the minced garlic, thyme, sage, and smoked paprika; cook for an additional 30 seconds.
Add the Arborio rice and stir to coat it in the oil and seasonings for about 30 seconds.

Incorporate Stock Gradually:

Add 2 ladlefuls of warm stock to the rice mixture; stir continuously until almost all liquid is absorbed.
Repeat this process, adding more stock as needed, until the rice is creamy and just tender (about 25-30 minutes). You may not need all of the stock.

Finish the Dish:

Once the rice is cooked, stir in the roasted butternut squash and lemon juice. Adjust seasoning with more salt or lemon juice if needed.
Serve hot, topped with vegan parmesan.

Tips

Stir frequently to ensure even cooking and creaminess.
You can substitute other squashes like honey nut or pumpkin if desired.
This risotto pairs well with a side salad or steamed greens for a complete meal.

Vegan Parmesan Options

Store-Bought Vegan Parmesan:
- Violife: A popular choice known for its cheesy flavor.
- Follow Your Heart: Another well-regarded brand offering a good taste.
- Nutritional Yeast: While not exactly parmesan, it adds a cheesy flavor and can be used as a substitute.
Homemade Alternatives:
- Cashew Cream: Blend soaked cashews with nutritional yeast, garlic powder, and lemon juice for a creamy alternative.
- Seed-Based Cheeses: Use blended sunflower or hemp seeds mixed with nutritional yeast for a nut-free option.

Substituting Butternut Squash

Yes, you can substitute butternut squash with other types of squash. Good alternatives include:

Pumpkin: Offers a similar sweetness and texture.
Acorn Squash: Adds a slightly nutty flavor.
Kabocha Squash: Known for its rich, sweet taste.

Making Without Miso

If you want to make the risotto without miso, consider these alternatives:

Nutritional Yeast: Adds umami flavor without the need for miso.
Soy Sauce or Tamari: Use sparingly to add depth.
Vegetable Broth: Ensure it’s well-seasoned to compensate for the missing umami.

Side Dishes Pairing

Great side dishes to complement butternut squash risotto include:

Green Salad: A fresh salad with lemon vinaigrette balances the richness of the risotto.
Roasted Vegetables: Seasonal veggies like Brussels sprouts or carrots provide texture and flavor contrast.
Garlic Bread: A classic pairing that adds crunch and complements the creamy risotto.