Vegan Butternut Squash Risotto
This vegan risotto has tender mushrooms and delicious butternut squash puree. It’s a comforting plant-based recipe that makes up much quicker than traditional risotto! Because we use cauliflower rice, this recipe is lower in carbs, too!
RECIPE NOTES FOR THE VEGAN RISOTTO
Just a few quick notes about the ingredients in this risotto recipe:
About the rice:
While you can certainly make vegan risotto using traditional short grain rice, I prefer to make cauliflower rice risotto. It is absolutely delicious, totally plant based, and helps you get extra veggies for the day!
Plus, you will save time because cauliflower rice is available in the frozen foods section of most grocery stores now.
Can you buy butternut squash puree?
Butternut squash puree is available in the canned aisle but honestly, it is so easy to make! It’s just a matter of pureeing cooked butternut squash in a food processor or even a blender.
If you don’t feel comfortable cutting up a butternut squash, you can buy it already cut into cubes in the produce section.
This simple recipes does require a bit of stirring, but it’s nowhere near the amount of stirring that regular risotto requires. You will do the majority of stirring towards the end of the cooking process so that the butternut squash puree doesn’t burn onto the bottom of the pan.
Can you freeze this vegan risotto?
Thankfully, this vegan risotto freezes beautifully because the recipe makes a lot of risotto! If you are cooking for one person, you can cut the recipe in half or just freeze the extra. You’ll have enough for lunch the next day too, but I promise, it’s totally worth it.
I like this recipe because dinner is on the table in a little less than 30 minutes. Definitely a “Last Minute” recipe!!!
So if you need a delicious dinner on the table fast, this vegan risotto is definitely one to try. I hope you enjoy it! 🙂
YOU MIGHT ALSO ENJOY THESE VEGAN RECIPES:
Please note that the prep and cooking times here assume that you have already prepared your rice (if using) and have the butternut squash puree ready to go. This does not include any time for making your own puree or cooking rice. I cooked my squash the day before and had the riced cauliflower handy in the freezer.
- 1 cup vegetable broth (plus extra on reserve if needed)
- 4 cups cooked brown rice (or riced cauliflower - I used frozen)
- 2 tbsp. garlic powder
- 1 tsp. salt
- 2 tsp. ground nutmeg
- 2 tsp. ground sage
- 2 cups butternut puree
- 4 oz. sliced mushrooms
- 4 oz. package plain Choa cheese (you can use any plain flavored cheese you like. I just prefer the flavor of the Chao brand)
- 1/4 cup fresh, chopped parsley
- salt and pepper to taste
I made my puree from a whole butternut squash by cutting it in half, scooping out the seeds and baking it, cut side down on a cookie sheet with about a 1/2 inch of water in the pan until soft and easily pierced with a knife. Then I blended it until smooth. But you can also purchase butternut puree if you prefer or sub with pumpkin puree.
In a large skillet or wok, warm the vegetable broth.
Add the pre-cooked rice (if using) or the riced cauliflower.
Add in all the spices and butternut puree along with the mushrooms.
When the broth has cooked down a bit and the mushroom look cooked, add in the cheese and stir until melted. It melts faster if you break the slices up into smaller bits.
Once the cheese has melted into the sauce (this can take a few minutes), remove the pan from heat and stir in the fresh parsley, saving a little for garnish if you wish.
Add salt and pepper as desired.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.The data here reflects the use of rice, not riced cauliflower. Carbs will be lower if cauliflower rice is used.