Roasted Garlic and Butternut Squash Risotto

Roasted Garlic and Butternut Squash Risotto is a creamy, comforting, and aromatic dish that’s as cozy as it is elegant. Featuring caramelized butternut squash and the deep, mellow flavor of roasted garlic, this plant-based risotto delivers rich taste and a silky texture without any dairy.

Why You’ll Love This Recipe

This risotto is a perfect blend of hearty and wholesome. The sweetness of roasted squash pairs beautifully with the rich depth of roasted garlic, all stirred into a creamy arborio rice base. It’s an ideal fall or winter meal but works any time you want something warm and satisfying. Plus, it’s vegan, gluten-free, and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Butternut squash, peeled and cubed
• Whole garlic bulb
• Olive oil
• Onion or shallot
• Vegetable broth
• Dry white wine (optional)
• Nutritional yeast or vegan parmesan (optional)
• Fresh sage or thyme (optional)
• Salt and pepper

Directions

this recipe

1. Roast the garlic and squash: Preheat oven to 400°F (200°C). Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and place on a baking sheet with cubed squash tossed in oil, salt, and pepper. Roast for 30–35 minutes, until squash is tender and garlic is golden.
2. Sauté aromatics: In a large pan, heat a bit of olive oil over medium heat. Sauté finely chopped onion or shallot until translucent.
3. Toast the rice: Stir in arborio rice and cook for 1–2 minutes until the edges of the grains become slightly translucent.
4. Deglaze: If using, pour in white wine and stir until absorbed.
5. Add broth gradually: Begin adding warm vegetable broth one ladle at a time, stirring often. Let each addition absorb before adding more. This process should take 20–25 minutes.
6. Stir in roasted ingredients: Once rice is al dente and creamy, mash the roasted garlic cloves and stir them in along with the roasted squash. Add nutritional yeast or vegan parmesan, salt, pepper, and fresh herbs if using.
7. Serve: Garnish with herbs or extra squash cubes. Serve hot.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Cheesy version: Add vegan cream cheese or melt in more nutritional yeast for a richer result.
• Greens boost: Stir in baby spinach or kale at the end for color and nutrients.
• Spicy twist: Add a pinch of red pepper flakes or cayenne for gentle heat.
• Mushroom mix: Add sautéed mushrooms for a deeper umami flavor.
• Low-waste: Roast the squash seeds and use them as a crunchy topping.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium-low heat, adding a splash of broth or water to loosen. Microwave in short bursts, stirring between each.
Risotto doesn’t freeze well due to the starch content, so it’s best enjoyed fresh or within a few days.

FAQs

Can I use pre-cut squash?

Yes, pre-cut squash works perfectly and saves time—just ensure it’s fresh and not overly moist.

What type of rice is best?

Arborio rice is ideal due to its high starch content, which gives risotto its signature creaminess.

Is the wine necessary?

No, but it adds depth. You can skip it or substitute with a bit of lemon juice for brightness.

Can I make this ahead of time?

Risotto is best served fresh, but you can roast the squash and garlic in advance to save time.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check your broth.

Can I add protein?

Yes, stir in cooked lentils, white beans, or crispy tofu for added protein.

Can I use other squash varieties?

Yes, acorn or kabocha squash are good alternatives to butternut.

How do I know when risotto is done?

It should be creamy with a slight bite in the rice—al dente but not crunchy.

Can I make it oil-free?

Yes, use a splash of broth to sauté aromatics and skip oil for roasting if needed.

What can I serve with this?

A fresh green salad, roasted vegetables, or garlic bread pair nicely with this risotto.

Conclusion

Roasted Garlic and Butternut Squash Risotto is a beautiful balance of flavor, texture, and warmth. With its roasted richness and creamy consistency, it’s the perfect comforting dish for any plant-based menu. Whether for a special dinner or a cozy night in, this risotto is guaranteed to impress.

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