Butternut Squash Risotto w/ Sage Walnut Pesto

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Author: Sarah Cobacho

Published: July 1, 2023

Butternut squash risotto with sage walnut pesto.

The butternut squash risotto is so comforting, and it’s perfect for a fall or winter night. It’s vegan and gluten-free too!. It pairs so well with the sage, and our homemade vegan parmesan adds the perfect cheesy finish. I know you’re going to love it! It’s also easy to make. It’s just a matter of prepping the ingredients and then letting the magic happen while stirring occasionally. Trust me, this recipe is a must-try!

Butternut squash risotto with sage walnut pesto.

Butternut Squash Risotto with Sage Walnut Pesto

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A comforting butternut squash risotto, perfect for a fall or winter night. Paired with sage and vegan parmesan for a cheesy finish. Easy to prepare and gluten-free.

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Prep Time : 30 minutes
Cook Time : 1 hour
Total Time : 1 hour 30 minutes

Equipment

Servings 2

Ingredients

Main Ingredients

  • 3 cups butternut squash, diced in 2cm cubes
  • 3 tbsp olive oil - divided
  • 1 head garlic
  • 1 tbsp white miso paste
  • 4 cups (946.35 ml) vegetable stock, warm and preferably sodium reduced - divided
  • 1 cup (200 g) arborio rice
  • 2 leeks, finely chopped - white and light green part only
  • 3 sage
  • 2 tbsp vegan parmesan

Walnut Sage Pesto

  • ½ cup (58.5 g) walnuts
  • ¼ cup (8 g) sage
  • ½ cup (30 g) fresh parsley
  • 2 tbsp olive oil
  • 2 tbsp vegan parmesan

Instructions

  • Preheat the oven to 400 degrees F (200 C). Toss the diced squash with 1 tbsp olive oil and a dash of salt. Bake in the oven for 30 minutes.
  • Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and bake in the oven for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.
  • Divide the cooked squash into two portions. Blend one portion with the roasted garlic, miso paste, and 1.5 cups of stock.
  • On medium heat, add 1.5 tbsp of olive oil to a pan. Add the leeks and cook for 5 minutes until golden. Stir in the rice and sage.
  • Once the rice is translucent (about 3 minutes), reduce to low heat and add in the blended butternut squash. Gradually add the rest of the vegetable stock ¼ cup at a time, stirring continuously. Monitor the pot closely to prevent the rice from sticking to the bottom.
  • While the risotto is cooking, prepare the Vegan Parmesan by blending cashews, nutritional yeast, garlic, and salt, until you reach a fine powder consistency.
  • For the pesto, blend the walnut, sage, parsley, olive oil, and 2 tbsp of the Vegan Parmesan.
  • Once all the liquid has been absorbed by the rice, taste it to ensure it's cooked and al dente. Stir in 2 tbps of Vegan Parmesan.
  • Plate the risotto, top with the remaining roasted squash, and the walnut sage pesto. Enjoy!

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Nutrition Information

Per Serving/Portion

Calories 904 kcalCarbohydrates 133 gProtein 19 gFat 38 gSodium 814 mgFiber 18 gVitamin A 1783 IUVitamin C 62 mgCalcium 221 mgIron 5 mg

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8 Comments

  1. My first time making risotto and the recipe came out even more delicious than I could have expected! Thank you so much! X5 stars

    Reply

    1. That’s so nice to hear, I’m so happy you like it 💚 and well done on your first risotto!

      Reply

    1. It brings a delicious umami flavour, you can still make it without if you like, but will have to adjust the seasonings 🙂

      Reply

      1. Where in the recipe is it to be added though?
        Also in the ‘parmesan’ for the pesto, is this taken from nutritional yeast or the vegan cheese made in the recipe?

        Reply

        1. I’ve just updated the recipe for clarity! the miso is added when blending the pumpkin, and the ‘parmesan’ always refers to the vegan parmesan recipe provided, however you could skip that part if you prefer and use store bought vegan cheese 🙂 hope you love the risotto 💕

          Reply

  3. Hello! For the pesto, is it supposed to be basil or parsley? The instruction say something different than the ingredients

    Reply