Squash risotto

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Squash risotto

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Adjust Servings:
1 butternut Squash You can also use pumpkin or a combination of pumpkin and squash
1 branch fresh Rosemary
2 tablespoons Olive oil
1 teaspoon Ginger Use paste or fresh grated
1/4 teaspoon Garlic paste
1/4 teaspoon Cinnamon
1 pinch Nutmeg
1 pinch White pepper
3 teaspoons Vegetable powder
2 cups + as required Water
1 cup Carnaroli rice
2 tablespoons Non-dairy Parmesan-like cheese
1 tablespooon crumbled Vegan feta cheese Optional

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This classic risotto is the king of Fall. You can prepare it with squash or pumpkin: it’s always a delicious dish that the entire family will enjoy!

  • 30 minutes
  • Serves 4
  • Easy




There’s nothing that screams « Fall » more than pumpkin and squash, with fragrances like cinnamon, nutmeg, ginger, and rosemary. Velvety squash goes all too well with the creamy texture of Italian risotto. Comforting, fragrant, delicious… it’s also very easy to prepare!

Start with heating the olive oil in a cocotte. Add the spices and cook for 1 minute, until all the scents are released. Add the rice and stir until the grains are translucent. Pour in a little vegetable broth and continue to stir the rice until it’s completely absorbed. Then, add the squash and a bit more broth. Repeat the process, until the rice is cooked. The squash should be soft and creamy, but not completely melted. Finish to season, add the vegan Parmesan-like cheese, then take off the heat and allow to settle.

Serve with some more fresh rosemary and, if desired, a little crumbled feta cheese.


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10 minutes

Slice and dice

Peel the squash with the help of a potato peeler then dice it. Pick the fresh rosemary and finely chop it.

5 minutes

Flavour the rice

Heat the olive oil in a cocotte, together with the ginger, garlic, fresh rosemary, cinnamon, and nutmeg. Stir well and cook for one minute, until all the fragrances are released.
Prepare the vegetable broth by mixing together warm water and the vegetable powder.
Add the rice to the cocotte, and stir constantly until all the grains become translucid. Add a little broth to the rice and continue to stir until all the liquid is absorbed.

20 minutes

Cook the risotto

Add some more broth, then the squash, and continue to cook, stirring occasionally. Add more broth as it gets absorbed by the rice. Complete the seasoning with white pepper and the vegan Parmesan-like cheese, then take off the heat and allow to settle for a couple of minutes.



Transfer the rice to the serving plates and decorate with a couple of Parmesan shaves, fresh rosemary, and some crumbled feta if desired.
Enjoy your risotto!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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