Vegan Butternut Squash Risotto with Festive Roasted Vegetable Topping

Vegan Butternut Squash Risotto with Festive Roasted Vegetable Topping Between last Friday the 13th and this Friday the 20th, I have had/will have four separate catering jobs… and with each one I am cooking/baking for 50 or more people. It’s keeping me on my toes for sure {in a very good way} and so I’m having to strike a better balance with what I am eating, so it’s not all holiday heavy-laden treats.

Hence the reason for last week’s vegan roasted root vegetable stew and now this vegan butternut squash risotto. The risotto recipe comes from Rachel Ray and could not be easier. Also, both of my children loved it. Hannah also happens to love brussels sprouts, so she at least ate those from the festive veggie topping. Caleb was not so much a fan of my roasted concoction of sprouts, radish, chickpeas and pomegranate, no matter how festive I tried to make it sound. But he ate two helpings of risotto the first night I fixed this, which is loaded with roasted squash and simmered in vegetable broth, so I’m good with it. And it was so pretty…

Vegan Butternut Squash Risotto with Festive Roasted Vegetable Topping

I am perfectly happy eating vegan for dinner {and then lunch leftovers} several times per week. The waistbands on my jeans are much happier for it too. The key for me is roasting some or all of the vegetables. It makes them sweeter and more palatable in my opinion. Finding ways to get more veggies in your diet is always a good thing. 

Vegan Butternut Squash Risotto with Festive Roasted Vegetable Topping


Vegan Butternut Squash Risotto with Festive Roasted Vegetable Topping
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  1. 1 large butternut squash, halved and seeded
  2. 2 c. brussels sprouts, outer leaves removed and halved
  3. 2 c. radishes, washed, trimmed and quartered
  4. 1 can (15 oz.) chickpeas, rinsed and drained
  5. 1 pomegranate, seeded
  6. 4 T. olive oil, divided
  7. 1 T. balsalmic vinegar
  8. 1 1/4 c. dry white wine, divided
  9. 2 t. salt, divided
  10. fresh cracked pepper
  11. 1 onion, finely diced
  12. 1 1/2 c. arborio rice
  13. 1 quart vegetable stock
  14. 1 c. water
  15. fresh grated nutmeg, to taste
  1. Preheat oven to 375 degrees.
  2. Place squash halves, cut side down, in a large pan filled with about 1/2 inch of water. Place this on the bottom rack in the lower third position of your oven.
  3. Toss your cut brussels sprouts, radishes and chickpeas with 2 T. olive oil, balsamic vinegar, 1/4 c. white wine and 1 t. salt. Spread evenly on a sheet pan. Place it on the top rack of your oven, in the upper third position.
  4. Roast the veggies for about 60 minutes, being sure to stir the cut vegetables occasionally. Remove the roasted veggies once they are nicely browned. The squash may take a little longer than 60 minutes to be fork-tender. Once it is tender, remove squash and place it on a plate in the refrigerator to cool enough to handle.
  5. In a large stock pot set over medium heat, add the remaining 2 tablespoons of olive oil. Heat until shimmering. Add the diced onion and cook until softened, stirring occasionally, for 6 - 8 minutes. Add the rice and cook, stirring often, for about 3 minutes, to allow the rice to toast a bit. Stir in the remaining 1 cup of wine and increase heat to medium high. Allow the wine to cook down a bit, about 5 minutes of simmering.
  6. Stir in the 1 cup of water and 1 teaspoon of salt. Stir occasionally and allow to simmer most of the liquid away. You'll be cooking the rice over medium to medium-high heat... keeping it at a simmer, not a boil.
  7. Add the broth, 1 cup at a time and allow the liquid to mostly simmer away before adding the next round. Again, stirring occasionally to make sure the bottom is not burning.
  8. Once the third cup of broth has been added, remove the squash from the refrigerator. Scoop out the flesh from the skin and mash with a potato masher. Add the mashed squash and the fourth cup of broth at the same time, again allowing the mixture to cook down and most of the liquid to evaporate.
  9. Once the risotto is finished, remove from heat, and add nutmeg, a little more salt if necessary and some cracked black pepper. Stir the prepared pomegranate seeds into the roasted vegetable topping. Serve the risotto topped with the festive vegetable mixture.
Adapted from Rachel Ray
Adapted from Rachel Ray
Foodtastic Mom
  • Darya

    Great flavor, but this recipe calls for WAY too much rice. I would cut it in half or at least do only 2/3 of the quantity stated here.

    • foodtasticmom

      Looking back on the recipe now, I know in the midst of that busy week, I was on autopilot and following along with the Rachel Ray recipe, which called for the 2 cups of rice exactly as stated. But in my mushroom risotto, I only use 1 1/2 of arborio rice, which definitely ends with a more tender, creamy risotto. So I think your comment is correct. At the time, I did like that it made a lot of butternut squash risotto because my kids ate just that… minus the topping :) Thanks for the feedback, I appreciate it!