Vegan Butternut Squash and Chili Risotto Recipe

This dish feels like a bowl of autumn sunshine. Its vibrant colour and gentle warmth are an instant mood-lifter, perfect for cooler days when you want comforting food.

The cooked butternut squash melts into the risotto, boosting creaminess alongside almond milk and nutritional yeast. These ingredients combine to make a satisfyingly rich, cheese-like sauce without dairy.

Since I began making risottos without cheese, I’ve grown even more fond of them. Cooking without traditional dairy encourages creative use of flavours and textures, and the results have been delicious — I can’t get enough of risotto lately.

To save time, I like to pre-chop a large butternut squash and freeze it with the onion and chilli. When you crave comfort food, having everything prepped means a quick, fuss-free meal — future-you will thank you.

More Risottos to try:

The Creamiest Vegan Mushroom Risotto

Vegan Tomato Risotto with Roasted Vegetables

Vegan Primavera Risotto

📖 Recipe

Vegan Butternut Squash & Chilli Risotto

Yield:
2

Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

“Autumn sunshine in a bowl” – this dish is full of warmth and comfort! Vegan and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium red chilli pepper, finely chopped
• 2 cloves of garlic, finely chopped
• Approx 300 g / 10.5 oz butternut squash, diced into 1cm cubes
• 90 g / ½ cup Arborio rice
• 480ml / 2 cups vegetable stock
• 4 tbsp almond milk
• 4 tbsp nutritional yeast
• Salt and pepper, to taste
• (Optional) Torn sage leaves, to garnish

Instructions

1. Add the oil to a frying pan and sauté the onion, chilli and garlic until softened. Add the butternut squash and rice, stirring for about a minute so everything is well coated.
2. Pour in a ladle of vegetable stock and cook over medium heat until mostly absorbed. Continue adding stock one ladle at a time, letting the rice absorb it before adding more. Cook for about 25 minutes, until the rice is al dente; add a little extra water if needed.
3. When the rice is cooked to your liking, stir in the nutritional yeast and almond milk. Season with black pepper and adjust salt to taste.
4. Serve warm, garnished with torn sage leaves if using, and enjoy.

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