Vegan Butternut Squash Risotto with Brussels Sprouts

This Vegan Butternut Squash Risotto with Brussels Sprouts is a delightful dish that brings warmth and comfort to any table. Perfect for family dinners, special occasions, or a cozy weeknight meal, this risotto showcases the natural sweetness of butternut squash paired with the earthy flavors of Brussels sprouts. With its creamy texture achieved without dairy, it’s a healthier alternative that doesn’t skimp on taste.

Why You’ll Love This Recipe

• Deliciously Creamy: The combination of butternut squash and vegan butter creates a rich, smooth texture that will satisfy your cravings.
• Nutritious Ingredients: Packed with vitamins and minerals from fresh vegetables, this risotto is not only tasty but also good for you.
• Easy to Make: With simple steps and accessible ingredients, anyone can whip up this comforting dish in no time.
• Versatile Dish: Enjoy it as a main course or as a side; it pairs beautifully with other dishes.
• Perfect for Meal Prep: This risotto stores well in the fridge, making it ideal for leftovers or meal prep for busy weeks.

Tools and Preparation

Before you start cooking your Vegan Butternut Squash Risotto with Brussels Sprouts, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Wooden spoon or spatula
• Cutting board
• Knife
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Essential for cooking the risotto evenly while allowing enough space for stirring.
• Wooden spoon or spatula: Ideal for stirring the risotto gently without scratching your pot’s surface.
• Cutting board and knife: Key for preparing your vegetables quickly and efficiently.

Ingredients

To make this delicious Vegan Butternut Squash Risotto with Brussels Sprouts, gather the following ingredients:

For the Risotto Base

• 3 cups chopped butternut squash (1-inch squares)
• 1 1/2 cups chopped Brussels sprouts (sliced into bite-sized pieces)
• 1 1/2 tablespoons oil (avocado oil recommended)
• 1/2-1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried sage (or substitute with 1/2 teaspoon Italian seasoning)
• 1/2 teaspoon garlic powder

For Cooking

• 2 tablespoons vegan butter (or substitute with any oil or regular butter)
• 1 shallot (finely chopped)
• 4 cloves garlic (minced)
• 1 1/2 cups arborio rice (do NOT rinse)

For Flavoring

• 1/2 cup white apple vinegar
• 3 1/2-4 cups vegetable broth (salted)
• 1/2 teaspoon Italian seasoning (or substitute with any dried herb)
• 2 tablespoons nutritional yeast
• Salt & pepper to taste

How to Make Vegan Butternut Squash Risotto with Brussels Sprouts

Step 1: Prepare Your Vegetables

Start by chopping all your vegetables. This includes the butternut squash, Brussels sprouts, shallot, and garlic.

Step 2: Sauté the Vegetables

In a large pot, heat the oil over medium heat. Add in your chopped shallot and minced garlic:
1. Cook until softened, about 3–5 minutes.
2. Stir in the butternut squash and Brussels sprouts.
3. Season with salt, pepper, sage, and garlic powder.
4. Cook for an additional 5 minutes until the vegetables start to soften.

Step 3: Cook the Arborio Rice

Now it’s time to add the arborio rice:
1. Stir in the rice until well combined with the vegetables.
2. Pour in the white apple vinegar and let it simmer for about 2 minutes until mostly absorbed.

Step 4: Add Vegetable Broth Gradually

Add your vegetable broth one cup at a time:
1. Stir continuously until each cup is mostly absorbed before adding more.
2. Continue this process until all broth is used up and rice is creamy—this should take about 20–25 minutes.

Step 5: Final Touches

Once cooked:
1. Stir in nutritional yeast and vegan butter for added creaminess.
2. Adjust seasoning with additional salt and pepper if needed.

Serve hot as a main dish or side! Enjoy your flavorful journey with this Vegan Butternut Squash Risotto with Brussels Sprouts!

How to Serve Vegan Butternut Squash Risotto with Brussels Sprouts

Serving your Vegan Butternut Squash Risotto with Brussels Sprouts can elevate the dish and enhance its flavors. Here are some delightful suggestions to make your meal even more enjoyable.

With Fresh Herbs

• Chopped parsley: Sprinkle fresh parsley on top for a burst of color and freshness.
• Basil leaves: Add whole basil leaves for an aromatic touch that complements the risotto’s creaminess.

Drizzled with Olive Oil

• Extra virgin olive oil: A light drizzle adds richness and enhances the flavors of the vegetables.
• Truffle oil: For a gourmet twist, use truffle oil sparingly to give a luxurious finish.

Accompanied by a Salad

• Mixed greens salad: A simple salad with lemon vinaigrette balances the creamy risotto perfectly.
• Citrus salad: Combine mixed citrus fruits for a refreshing contrast that brightens up every bite.

Topped with Nuts

• Toasted pine nuts: Add crunch and nuttiness by sprinkling toasted pine nuts over the top.
• Chopped walnuts: Offer a hearty texture and flavor that pairs beautifully with the creamy risotto.

How to Perfect Vegan Butternut Squash Risotto with Brussels Sprouts

Making the perfect Vegan Butternut Squash Risotto requires attention to detail. Here are some tips to help you achieve risotto perfection.

• Use high-quality vegetable broth: A rich broth will enhance the overall flavor of your risotto.
• Stir frequently: Regular stirring helps release the starch in arborio rice, creating a creamy texture.
• Add liquid gradually: Pour in broth slowly, allowing it to absorb before adding more for optimal creaminess.
• Don’t skip the nutritional yeast: This ingredient adds a cheesy flavor without dairy, making it essential for taste.
• Taste as you go: Adjust seasoning based on your preference, ensuring the flavors are balanced.

Best Side Dishes for Vegan Butternut Squash Risotto with Brussels Sprouts

Pairing side dishes with your Vegan Butternut Squash Risotto can create a well-rounded meal. Here are some excellent options:

1. Garlic Bread: Crispy, buttery garlic bread provides a satisfying crunch that complements the creamy risotto.
2. Roasted Vegetables: Seasonal roasted veggies add texture and flavor diversity; try carrots and zucchini.
3. Grilled Asparagus: Lightly grilled asparagus brings a fresh taste that contrasts beautifully with the rich risotto.
4. Stuffed Bell Peppers: Colorful peppers stuffed with quinoa or other grains make for an attractive and nutritious side.
5. Lentil Salad: A hearty lentil salad adds protein and fiber, making your meal more filling while providing different textures.
6. Cucumber Salad: A cool cucumber salad offers a refreshing crunch that balances the creaminess of your main dish.

Common Mistakes to Avoid

Making Vegan Butternut Squash Risotto with Brussels Sprouts can be straightforward, but there are some common pitfalls to watch for. Here are some mistakes you should avoid:

• Skipping the sautéing step. Sautéing the shallots and garlic first enhances the flavor of your risotto. Always start by cooking these ingredients until they’re fragrant before adding the rice.

• Not using enough broth. Risotto requires a lot of liquid to become creamy. Make sure to have enough vegetable broth on hand to gradually add throughout the cooking process.

• Rinsing the arborio rice. Rinsing removes the starch that helps create that creamy texture we love in risotto. Keep your arborio rice unwashed for best results.

• Ignoring seasoning adjustments. Taste your risotto as it cooks! Depending on the broth used, you may need to adjust salt and pepper levels for optimal flavor.

• Cooking too quickly. Risotto needs time and patience. Cook it over medium heat and stir frequently to ensure even cooking and creaminess.

• Forgetting about the nutritional yeast. Nutritional yeast adds a cheesy flavor to this vegan dish. Don’t skip it if you want that rich taste!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover risotto in an airtight container.
• It can last up to 3-4 days in the refrigerator.
• Allow it to cool completely before sealing and refrigerating.

Freezing Vegan Butternut Squash Risotto with Brussels Sprouts

• Freeze in individual portions for easy meals later.
• Use freezer-safe containers or bags, ensuring all air is removed.
• It can last up to 2-3 months in the freezer.

Reheating Vegan Butternut Squash Risotto with Brussels Sprouts

• Oven: Preheat to 350°F (175°C). Place risotto in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.

• Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat for 1-2 minutes, stirring halfway through.

• Stovetop: Add a splash of vegetable broth or water in a pan over medium heat. Stir and cook until heated through, adding more liquid if needed.

Frequently Asked Questions

Here are some common questions about making Vegan Butternut Squash Risotto with Brussels Sprouts:

Can I use different vegetables?

Yes! Feel free to substitute other seasonal vegetables like spinach or kale for Brussels sprouts.

How do I make this risotto gluten-free?

All ingredients listed are naturally gluten-free, so you can enjoy this dish without worry!

Can I prepare this vegan risotto ahead of time?

You can prepare it a day ahead; just store it properly in the fridge and reheat when ready to serve.

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast, consider using vegan cheese alternatives for added flavor.

Is this recipe suitable for meal prep?

Absolutely! This risotto stores well and can be portioned out for delicious meals throughout the week.

Final Thoughts

This Vegan Butternut Squash Risotto with Brussels Sprouts is not only rich and creamy but also versatile! You can customize it by adding different vegetables or spices according to your taste preferences. It’s perfect as a comforting dinner or a meal prep option for busy weeks ahead—give it a try!