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Butternut Squash Risotto

Serves 2 90 minute prep time

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Butternut Squash Risotto

May slow and steady be your new risotto mantra. Although not the quickest meal in our Recipe Center, your patience will be rewarded with this delicious plant-based butternut squash risotto.


  • 1 large butternut squash, peeled and diced
  • 2 Tbsp olive oil
  • 1 leek, washed well and sliced thin
  • 1 clove garlic, diced
  • ½ cup dry white wine
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 tsp saffron threads (optional)
  • Salt and pepper, to taste


  • Preheat oven to 400°F.

  • Toss butternut squash with 1 tablespoon olive oil, salt and pepper.

  • Bake on a cookie sheet for 25 to 30 minutes, until soft.

  • In a small saucepan, simmer vegetable broth and cover.

  • In a heavy-bottomed pan over medium to low heat, add 1 tablespoon olive oil and leek. Sauté until soft, 5 to 6 minutes, then add garlic. Sauté 1 minute.

  • Add rice and stir to coat rice in oil.

  • Add in wine and the saffron (optional) to rice. Allow to cook for 2 minutes.

  • Add in two ladles of broth to rice. Stir once and simmer. Allow stock to absorb into rice, 5 to 10 minutes, stirring as need but not excessively.

  • Repeat step 8 until rice is cooked through but still al dente. Only add more stock once rice is slightly dry. Cooking time is usually about 30 minutes.

  • Take off heat and add in squash. Season with salt and pepper. Serve with your favorite salad and veggies!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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