I like to think of this dish as a little bit of Autumn sunshine in a bowl.
It’s bright colour and subtle warmth is a real mood-booster, which is often much needed this time of year.
The softness of the cooked squash really adds to this risotto’s creaminess, along with the almond milk and nutritional yeast which all combine together to create a delicious cheese-like sauce.
I was thinking how it’s perhaps a bit strange that I’ve become much more fond of risottos since I started making them without cheese.
Maybe because it’s forced me to become more creative with flavours and textures? Anyhow, I can’t get enough of risottos lately!
To save time for when I next make this (which is hopefully very soon), I pre-chopped a large butternut squash and froze it along with the onion and chilli, so there is no need for prep work.
Because when you’re in need of comfort food, you want something that’s quick and easy to make. My future self will thank me for this.
More Risottos to try:
The Creamiest Vegan Mushroom Risotto
Vegan Tomato Risotto with Roasted Vegetables
Vegan Butternut Squash & Chilli Risotto
"Autumn sunshine in a bowl" - this dish is full of warmth and comfort! Vegan and gluten-free.
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium red chilli pepper, finely chopped
- 2 cloves of garlic, finely chopped
- Approx 300 g / 10.5 oz butternut squash, diced into 1cm cubes
- 90 g / ½ cup Arborio rice
- 480ml / 2 cups vegetable stock
- 4 tbsp almond milk
- 4 tbsp nutritional yeast
- Salt and pepper, to taste
- (Optional) Torn sage leaves, to garnish
- Add the oil to a frying pan and fry the onions, chilli and garlic until soft. Add the butternut squash and rice and stir for a minute until well coated.
- Pour in a ladle of the vegetable stock and cook on a medium heat until reduced. Then add a ladle full of stock at a time until the rice absorbs it before adding more. Cook for about 25 minutes or until the risotto becomes al dente. Add more water if needed.
- When the risotto is perfectly cooked, add the nutritional yeast and almond milk. Stir through and season with black pepper, to taste.
- Serve and enjoy!
This took a while to make, but it was one of the best things I’ve eaten! The nutritional yeast is an important addition for the cheesy flavour, and we added some white wine with the stock too. We used chilli flakes because we didn’t have a chilli, brown rice (I was worried, but it worked) and added some mushrooms towards the end of cooking. It was so creamy and amazing, I was glad we made a double batch.
This was delicious, thank you, a great recipe! I was sceptical that this would have enough flavour without parmesan, but it had a really tasty and distinct flavour. I missed out the yeast as I couldn’t find any but added a splash of white wine at the end and then topped it with some crispy fried sage leaves which worked well.
Nadia's Healthy Kitchen says
Looks and sounds absolutely delicious and bursting with flavour :D
Beautiful healthy filling dish. I left out the yeast, added a splash of white wine and added carrots the second time round. Had it two days back to back and enough to eat cold which tastes fine. Really really nice recipe, thanks…and easy
So glad you enjoyed it, thanks Andrea! I like the idea of adding a splash of white wine.
Kate - Gluten Free Alchemist says
I love butternut squash in risotto! In fact I love butternut squash in anything! It is such a beautiful colour and looks amazing in your risotto. I could happily scoff the lot!