Vegan Butternut Squash Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, savory risotto made with roasted butternut squash, arborio rice, and asparagus, completed with nutritional yeast for a cheesy flavor entirely dairy-free. Rich and comforting, it works as a main or side dish. Perfect for plant-based entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 large butternut squash
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 1/2 cups Arborio rice
- 5 cups vegetable stock
- 1 tsp turmeric
- 2 tbsp soy sauce (or tamari)
- 3 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 cup vegan cheese
- 2 cups asparagus (chopped)
- 3 cups spinach leaves
- 1 lemon (juice of)
- 1/2 tsp black pepper (or to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 1393mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 962mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.