This vegan risotto with butternut squash is a perfect gluten free holiday recipe that will be sure to satisfy all of your friends and family!
Every year for Thanksgiving, I feel like I am frantically trying to figure out what I’m going to make for dinner. Can you relate?
Often times, I got a bit of a mixed crowd. I have people who are gluten free and people who are vegetarian, so my stuffing and turkey are both no-nos. So to satisfy all dietary preferences one of my go-to’s to complete my Thanksgiving spread is this vegan risotto with butternut squash. So whether you are a meat eater or vegan, this recipe is sure to be the standout of your holiday spread.
Table of contents
How to Make This Recipe
Step 1: In a medium pot, add two tablespoons of oil over medium low heat. Add the onion and cook slowly until golden brown, about 5-6 minutes. Remove and set aside in a bowl.
Step 2: Add the remaining tablespoon of oil to the pot and cook the garlic, ginger, sage and rosemary over medium high heat. Add in the rice and stir.
Step 3: Reduce heat to medium low and add in the wine. Stir until the wine has evaporated. Then slowly start to ladle in the broth and stir constantly until all of it is absorbed.
Step 4: Add cashews to a high speed blender and puree. Add in milk, thawed squash, cinnamon, nutmeg, salt and pepper and puree until very smooth.
Step 5: Once the rice is cooked, stir in the cashew cream, along with the remaining frozen squash, chard and cooked caramelized onion. Season with salt and pepper, to taste.
I also add in lots of big bold cool-weather flavours like caramelized onions, sage, rosemary, ginger and swiss chard. It’s almost too pretty too eat. Almost being the key word here, of course.
Oh, and to make it seem like there’s a little parmesan cheese on top, I dust a little bit of pulverized cashews that I processed into a powder in the food processor or blender.
This vegan risotto also takes some short cuts from the store like frozen butternut squash. So while it’s elegant enough for your holiday party, it is so simple you can pull it off on a weeknight.
While usually risotto requires a ton of butter and cheese, my vegan risotto gets its cream-factor from pureed cashews and butternut squash.
You can store this vegan risotto in an airtight container in the fridge for 2-5 days!
This recipe requires no flour or breadcrumbs, and rice is naturally gluten free making this dish great for those with dietary restrictions!
More Thanksgiving Recipes You Might Like
So tell me – what recipes are on your list for the holiday season?
Vegan Risotto with Butternut Squash
- 3 tbsp extra virgin olive oil divided
- 1 onion thinly sliced
- 5 cups low sodium vegetable broth
- 1 tbsp minced sage
- 1 tbsp minced rosemary
- 1 tbsp grated ginger
- 2 cloves garlic minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 cup cashews soaked in water in the fridge overnight
- 1/2 cup unsweetened almond milk
- 1/4 tsp cinnamon
- Pinch nutmeg
- 3 cups frozen butternut squash divided
- 1 1/2 cups swiss chard leaves chiffonade
- Salt and pepper to taste
- Raw cashews processed in a food processor or blender until they reach a coarse powder for garnish
- In a medium pot, add two tablespoons of oil over medium low heat. Add the onion and start to cook slowly until it gets a deep golden brown, about 5-6 minutes. Remove and set aside in a bowl.
- In a small saucepot, add the stock and heat covered over medium low until simmering.
- Add the remaining tablespoon of oil to the pot and cook the garlic, ginger, sage and rosemary over medium high heat. Add in the rice and stir until it’s well coated in the oil. Reduce the heat to medium low and add in the wine. Stir until the wine has evaporated. Then slowly start to ladle in the broth and stir constantly until all of it is absorbed. You may not use all of the broth, but once you get to 3 1/2- 4 cups, taste it for doneness.
- Thaw out 1 1/2 cups of the squash (you can do this in the microwave, or just let it sit out for a bit).
- While it’s bubbling away, add the cashews to a high speed blender and puree until chalky, then add in the milk, thawed squash, cinnamon, nutmeg, salt and pepper and puree until very smooth.
- Once the rice is cooked, stir in the cashew cream, along with the remaining frozen squash, chard and cooked caramelized onion. Season with salt and pepper, to taste.
- To serve, top with pulverized raw cashews, if desired. Enjoy!
Have you tried making this vegan risotto with butternut squash? Let me know down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.