Butternut Squash Risotto

Butternut Squash Risotto
Risotto is a traditional, rich, delicious, creamy side dish that’s typically made with plenty of butter, flour and cheese. Despite that traditional preparation, you can enjoy this recipe without any worry if you’re avoiding dairy and/or gluten.What I love about this recipe is that it “screams” traditional risotto while avoiding the negative ingredients completely. You can confidently serve this to guests and they’ll be none the wiser of its healthy ingredients. They will probably notice they feel better after eating it, however! The color and texture of this dish makes it a perfect addition to your Thanksgiving and Holiday table. Your loved-ones and guests can enjoy this vitamin-packed side dish, worry free. Shout out to the vegan culinary blog “The Hidden Veggies” for sharing this recipe. Minor changes were made to the original recipe.
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Prep Time 45 minutes
Course Main Course
Cuisine American


  • 2 tbsp vegan butter or extra virgin olive oil
  • 4 cloves organic garlic minced
  • 2 stalks organic green onions
  • 2 cups organic Arborio rice
  • ½ cup dry white wine or veggie broth
  • 6 cups organic veggie broth of your choice
  • 1 medium organic butternut squash about 3-4 cups cubed
  • 1 tbsp olive oil
  • 1 tbsp poultry seasoning or sage
  • 1/8 tsp turmeric optional for color
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


  • Wash the squash and place it in the oven at 300 F for about 30 minutes until it becomes slightly soft.
  • Remove from the over and let it cool until you can hold it. Peel and cube the squash.
  • Place cubes on a cookie sheet and sprinkle with olive oil, salt, and pepper.
  • Bake the cubes at 375° F for 30 minutes, flipping with a spatula every 10 minutes until slightly crisp on the outside.
  • While the squash is baking, add 6 cups of veggie broth to a medium saucepan, and add a tablespoon of poultry seasoning or sage to the broth. Heat and stir until the broth is warm.
  • Also while the cubed squash is baking, melt vegan margarine on low in a large pot.
  • Add minced garlic and thinly slice green onions and let it warm for about 3 minutes in the margarine.
  • Pour in 2 cups Arborio rice (dry unwashed) and coat the rice with butter and garlic. It will turn slightly translucent.
  • Add the wine (or ½ cup of broth) stir until it absorbs.
  • Add remaining 6 cups of broth mixture about ½ a cup at a time, never adding more until the liquid has been absorbed.
  • Stir slowly and constantly adding more broth each time the liquid is absorbed, being careful not to let the rice burn at the bottom of the pot. risotto requires your full attention.
  • When all the broth has been used up turn off the heat and add the roasted squash to the rice and stir carefully until mixed.
  • Serve immediately.
  • Sprinkle with vegan Parmesan if desired.


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Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Keyword greens, vegetables
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