Butternut Squash Risotto

A satisfying vegan Butternut Squash Risotto is a healthy dinner that uses an easy risotto recipe and gives it an autumnal twist. The roasted squash really brings out the sweet flavour.

I only realised the other day, that since starting to eat meat again, I rarely eat any vegetarian meals. This is a bad thing. Not only is it healthier to have some vegetarian meals, I also LOVE vegetarian food. So, my aim this spring is to include more vegetarian meals into my diet. Monday (Meatless Mondays) seemed like a great time to upload this recipe for you all to try.

Anything with butternut squash in it is a winner with me. It is so filling, it means that you can use less rice and still have a substantial meal.

How to make Butternut Squash Risotto – Serves 2

Butternut Squash Risotto

A satisfying vegan Butternut Squash Risotto is a dinner that uses an easy risotto recipe and gives it an autumnal twist.

5 from 1 vote

Pin Recipe Print Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 15 minutes

Servings: 2 people

Calories: 374kcal

Ingredients

UK measures - US measures

• 80 g brown rice
• 450 g butternut squash
• 1500 ml vegetable stock
• 1 onion diced
• 1 leek sliced
• 4 garlic cloves crushed
• 1 tsp red chilli chopped
• 2 tbsp fresh parsley chopped (plus some extra for serving)
• 0.5 tbsp olive oil

Instructions

• Cut the butternut squash into cubes and roast at 180C for 40 minutes
• Heat the oil in a large pan and cook the onion, leek and garlic for around 5 minutes, until soft.
• Add the rice and cook for 3-5 minutes.
• Add a little of the stock and the chilli and parsley and cook for 3 minutes.
• Add a little more stock and cook for 10 minutes (add a little more stock if it starts to get dry).
• Stir in the butternut squash and a little more stock. Add more stock a little bit at a time until you have used it all. Cook for around 30 minutes (you may need a little more stock if the rice is still hard after about 20 minutes) until the stock has absorbed.
• Serve and sprinkle with parsley.

Nutritional Information

Serving: 1portion | Calories: 374kcal | Carbohydrates: 80g | Protein: 7g | Fat: 5g | Sodium: 3025mg | Potassium: 1104mg | Fiber: 7g | Sugar: 15g | Vitamin A: 26575IU | Vitamin C: 67.2mg | Calcium: 176mg | Iron: 3.7mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.