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risotto with squash and spinach on a white plate
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4.91 from 10 votes

Vegan Risotto with Roasted Butternut Squash

Quick and fancy, this Vegan Risotto with Roasted Butternut Squash is sure to impress! It's creamy, full of flavor and ready in around 30 minutes. The epitome of comfort food.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 304kcal
Author: Nora Taylor


For the Roasted Butternut Squash

  • 3 cups cubed small butternut squash
  • 2 tablespoons olive oil

For the Risotto

  • 5 cups vegetable broth
  • 1-2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup baby spinach, chopped
  • salt, to taste
  • chopped parsley, optional
  • Optional: Vegan Parmesan


  • Roast the butternut squash: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the cubed butternut squash. Drizzle with olive oil and sprinkle with salt, then bake for 20-30 minutes until tender and lightly browned. While the squash bakes, make the risotto on the stovetop.
  • Warm the broth: Heat the vegetable broth in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.
  • Make the Risotto: In a large saute pan over medium heat, add the olive oil and warm. Now add the chopped onion and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Add the rice and stir to coat with the oil, sauteing for about 2 more minutes.
  • Next, add the white wine and stir constantly until the wine is fully absorbed.
  • Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.
  • Once all the liquid is absorbed, remove from heat and stir in the baby spinach and roasted butternut squash. Add salt to taste.
  • To serve, garnish with chopped fresh parsley and/or Vegan Parmesan Cheese.


  1. For oil free, roast the squash without any oil (but be careful not to burn it), and saute with vegetable broth or water instead of oil. 
  2. If you don't want to cook with wine, you may omit it, but it adds a lot of flavor to the risotto.
  3. Feel free to use any other vegetables you like instead of the butternut squash. You could use cubed, roasted sweet potatoes, broccoli, cauliflower, carrots or anything else you like. Simply mix in cooked vegetables when the risotto is finished.


Serving: 1serving | Calories: 304kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8327IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 3mg