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Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto ingredients

Butternut Squash Risotto ingredients in a skillet

Butternut Squash Risotto close up

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy


For the risotto

  • 2 cups baby spinach (washed)
  • ½ tsp black pepper
  • 1 lb butternut squash (peeled and diced)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • ½ cup nutritional yeast
  • 1 tsp sea salt (optional)
  • 2 medium shallot (thinly sliced)
  • 1½ cups short-grain brown rice
  • 1 cup soy cream
  • 2 cups vegetable broth
  • ½ cup white wine (optional)

For the garnish

  • 2 tablespoons pine seeds (toasted) (optional)


  1. Heat up the olive oil in a big pot and sauté the shallot for about 5 minutes, add garlic and sauté for about 30 seconds until fragrant.
  2. Add the diced butternut squash pieces and stir fry for an additional 2 minutes.
  3. Add the risotto rice and stir fry until translucent.
  4. Add the wine and boil for about 2 minutes while stirring constantly.
  5. Add the rest of the risotto ingredients gradually while constantly stirring while you pour the liquids in and stir the baby spinach in last , just before serving.
  6. Adjust taste and serve the butternut squash risotto with some toasted pine nuts on top, enjoy!

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