Butternut Squash Risotto

Butternut Squash Risotto

This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish 🙂

Not too trickyNot too tricky Gluten free Wheat free Low fat, low sugar, diabetic friendly Freezable recipe
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Preparation time

Cook time

Total time





  • mains
  • lunches




  • 1 butternut squash, cut into small bite-sized cubes
  • Olive oil for frying
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 300g risotto rice
  • 200ml dry white wine (vegan)
  • 1 litre vegan stock
  • 2 tbsp lemon juice
  • 100g vegan Parmesan (eg Violife Prosociano, Angel Food, supermarket own-brands), grated or shaved
  • Handful pine nuts (ideally toasted until golden)
  • Handful sage leaves, finely sliced
  • Handful vegan blue cheese, crumbled (optional)
  • 8 strips crispy vegan bacon (optional)


  1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  2. Coat the butternut squash in a fine coat of olive oil and a sprinkle of salt and place in the oven, turning once, for 40 minutes or until soft and golden.
  3. While the squash is roasting, fry the onion in a little oil until soft and golden,
  4. Add the garlic, stir through and cook for a further minute.
  5. Add the risotto rice, stir through thoroughly and cook for 1-2 minutes before adding the liquid.
  6. Add the white wine and cook until all the liquid has been absorbed.
  7. Add the stock a quarter at a time and stir through. Wait until each quarter has been absorbed before adding the next quarter.
  8. Add the lemon juice, roasted butternut squash, sage leaves, vegan Parmesan, seasoning, pine nuts and (optional) blue cheese and bacon.

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