Vegan Butternut Squash Risotto with Brussels Sprouts
Indulge in the creamy goodness of Vegan Butternut Squash Risotto with Brussels Sprouts, a comforting dish perfect for any occasion. This delightful risotto showcases the natural sweetness of roasted butternut squash harmonized with the nutty flavor of Brussels sprouts. Crafted without dairy, it offers a healthier alternative that doesn’t compromise on taste. With simple ingredients and easy preparation steps, this recipe is ideal for busy weeknights or special family dinners. Enjoy the rich textures and wholesome flavors that make this risotto a satisfying plant-based option everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3 cups chopped butternut squash
- 1 1/2 cups chopped Brussels sprouts
- 1 shallot
- 4 cloves garlic
- 1 1/2 cups arborio rice
- 2 tablespoons vegan butter
- 3 1/2 – 4 cups vegetable broth
- 1/2 cup white apple vinegar
- Nutritional yeast
Instructions
- Chop the butternut squash, Brussels sprouts, shallot, and garlic.
- In a large pot, heat oil over medium heat; sauté shallot and garlic until softened (3–5 minutes).
- Add butternut squash and Brussels sprouts; season with salt, pepper, sage, and garlic powder. Cook for an additional 5 minutes.
- Stir in arborio rice until well combined then add white apple vinegar; let simmer for about 2 minutes.
- Gradually add vegetable broth one cup at a time, stirring continuously until absorbed (about 20–25 minutes) until rice is creamy.
- Stir in nutritional yeast and vegan butter; adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg