The butternut squash risotto is so comforting, and it’s perfect for a fall or winter night. It’s vegan and gluten-free too!. It pairs so well with the sage, and our homemade vegan parmesan adds the perfect cheesy finish. I know you’re going to love it! It’s also easy to make. It’s just a matter of prepping the ingredients and then letting the magic happen while stirring occasionally. Trust me, this recipe is a must-try!
Butternut Squash Risotto with Sage Walnut Pesto
A comforting butternut squash risotto, perfect for a fall or winter night. Paired with sage and vegan parmesan for a cheesy finish. Easy to prepare and gluten-free.
Equipment
Ingredients
Main Ingredients
- 3 cups butternut squash - diced in 2cm cubes
- 3 tbsp olive oil - divided
- 1 head garlic
- 1 tbsp white miso paste
- 4 cups (946.35 ml) vegetable stock - warm and preferably sodium reduced, divided
- 1 cup (200 g) arborio rice
- 2 leeks - finely chopped, white and light green part only
- 3 sage leaves - finely chopped
- 2 tbsp vegan parmesan
Walnut Sage Pesto
- ½ cup (58.5 g) walnuts
- ¼ cup (8 g) sage
- ½ cup (30 g) fresh parsley
- 2 tbsp olive oil
- 2 tbsp vegan parmesan
Instructions
- Preheat the oven to 400 degrees F (200 C). Toss the diced squash with 1 tbsp olive oil and a dash of salt. Bake in the oven for 30 minutes.
- Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and bake in the oven for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.
- Divide the cooked squash into two portions. Blend one portion with the roasted garlic, miso paste, and 1.5 cups of stock.
- On medium heat, add 1.5 tbsp of olive oil to a pan. Add the leeks and cook for 5 minutes until golden. Stir in the rice and sage.
- Once the rice is translucent (about 3 minutes), reduce to low heat and add in the blended butternut squash. Gradually add the rest of the vegetable stock ¼ cup at a time, stirring continuously. Monitor the pot closely to prevent the rice from sticking to the bottom.
- While the risotto is cooking, prepare the Vegan Parmesan by blending cashews, nutritional yeast, garlic, and salt, until you reach a fine powder consistency.
- For the pesto, blend the walnut, sage, parsley, olive oil, and 2 tbsp of the Vegan Parmesan.
- Once all the liquid has been absorbed by the rice, taste it to ensure it's cooked and al dente. Stir in 2 tbps of Vegan Parmesan.
- Plate the risotto, top with the remaining roasted squash, and the walnut sage pesto. Enjoy!
Video
Nutrition Information
Per Serving/Portion
Calories: 904 kcalCarbohydrates: 133 gProtein: 19 gFat: 38 gSodium: 814 mgFiber: 18 gVitamin A: 1783 IUVitamin C: 62 mgCalcium: 221 mgIron: 5 mg
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Loving this! The most unordinary risotto I’ve ever tried.
I swapped the butternut squash for sweet potatos, and didn’t bake the garlic (adjusting the measurements). I’ve also added a bit of wine before the blended soup, like for any risotto, and used normal parmesan. It was still super good and special. Thank you for this! ❤️🍃
Hi Ana, I love your presentation! Sorry I didn’t get to your previous message earlier about the sweet potato substitution. I’m heading on holiday next week, and it’s been such a crazy time trying to shoot enough new recipes before I go!
And I’m kind of glad I didn’t reply sooner, because my initial guess would have been that sweet potato might have been a little too starchy. But seeing your comment now, I really want to give it a go myself. Brilliant, thanks so much for sharing, lovely 💕