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    You are here: Home / Entrees / Butternut Squash Risotto with Roasted Brussels Sprouts

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: November 27, 2017

    Butternut Squash Risotto with Roasted Brussels Sprouts

    Jump to Recipe Print Recipe
    Butternut Squash Risotto

    This vegan butternut squash risotto is made with creamy Arborio rice, made extra flavorful with sweet butternut squash, Brussels sprouts and savory sage.

    Bowl of Butternut Squash Risotto and Roasted Brussels Sprouts Topped with Fresh Sage

    I posted another Brussels sprouts recipe earlier this week. I mentioned in that post that I had purchased those Brussels sprouts with another dish in mind. Here it is. :)

    Butternut Squash Puree in a Food Processor Bowl

    It all actually started when I purchased a gorgeous butternut squash at my local farmer's market. I didn't have a plan for it at the time, but my husband always talks about how he loves the combo of butternut squash and Brussels sprouts. His idea was to make a soup and toss whole, cooked Brussels sprouts right in there.

    I promised that I'd try that at some point (and I will!) but as soon as he mentioned it I remembered this Martha Stewart recipe for butternut squash risotto. Wouldn't it be perfect with some roasted Brussels sprouts on top? Yes it would!

    Pot of Butternut Squash Risotto with a Wooden Spoon

    Risotto never ceases to amaze me. I posted another risotto recipe on this blog a while back, and commented that risotto is one of those things you barely need to mess with at all to create a creamy, nearly cheesy, vegan dish that nobody would believe is actually vegan. Imagine just how much better it gets when you add some sweet butternut squash and creamy coconut milk.

    Butternut Squash Risotto with Roasted Brussels Sprouts
    5 from 1 vote
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    Butternut Squash Risotto with Roasted Brussels Sprouts

    This vegan butternut squash risotto is made with creamy Arborio rice, made extra flavorful with sweet butternut squash, Brussels sprouts and savory sage.
    Course Entree
    Cuisine American
    Prep Time 25 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 35 minutes
    Servings 6
    Calories 386 kcal
    Author Alissa Saenz

    Ingredients

    • 2 pounds butternut squash, diced
    • 3 tablespoons olive oil, divided
    • ¾ cup full-fat coconut milk
    • 3 cups Brussels sprouts, halved
    • 1 medium onion, diced
    • 3 garlic cloves, minced
    • 1 ½ cups Arborio rice
    • ½ cup white wine
    • 4 cups vegetable broth, heated
    • ¼ teaspoons nutmeg
    • 2 tablespoons finely chopped fresh sage
    • Salt and pepper to taste

    Instructions

    1. Preheat the oven to 375° and line a couple of baking sheets with parchment paper.

    2. Arrange the squash on one of the baking sheets and drizzle with 1 tablespoon of olive oil. Toss a few times to coat the squash. Bake until tender, 30-35 minutes. Remove from the oven and allow to cool for a few minutes. Leave the oven on.

    3. Place the squash and coconut milk into a food processor or blender and blend until smooth. Set aside.

    4. Arrange the Brussels sprouts on the other baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, and sprinkle the sprouts with salt and pepper. Roast until the sprouts soften up a bit and begin to brown, about 25 minutes.

    5. While the Brussels sprouts roast, coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. 

    6. Add the garlic and rice, and sauté another two minutes, until the garlic is very fragrant and the rice begins to become translucent.

    7. Add the wine and cook bring to a simmer. Cook until most of the wine cooks off, stirring frequently, about 2 minutes. Add one cup of broth and bring it to a simmer. Continue to cook, stirring frequently, until most of the broth has cooked off or been absorbed by the rice. Add another cup of broth and continue cooking and adding broth in this manner until the rice is tender and all or almost all of the broth has been added (you can have up to ½ cup leftover when the rice is cooked). The total cook time should be about 20 minutes.

    8. Stir in the squash mixture and nutmeg, and continue to cook another minute or so, just until heated throughout. Stir in the sage and season with salt and pepper to taste.

    9. Divide the risotto into bowls and top with roasted Brussels sprouts. Serve.

    Nutrition Facts
    Butternut Squash Risotto with Roasted Brussels Sprouts
    Amount Per Serving
    Calories 386 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2.8g14%
    Potassium 936mg27%
    Carbohydrates 63.4g21%
    Fiber 6.7g27%
    Sugar 5.7g6%
    Protein 9.9g20%
    Calcium 90mg9%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Savory Lentil Mushroom Vegan Hand Pies
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Blue Taylor says

      November 10, 2013 at 8:04 pm

      Is 1/4 cup of nutmeg correct?! :O Can't wait to try this!

      Reply
      • Alissa Saenz says

        November 10, 2013 at 9:58 pm

        Woah! No, that would be my goof and thanks for catching it! I updated the recipe - 1/4 tsp. is the amount. Glad you didn't try it with 1/4 cup ;)

        Hope you enjoy it!

        Reply
    2. ema says

      November 27, 2017 at 11:29 am

      What would be a good sub for the sage? I like the smell but often the taste is overwhelming for me. Thx!

      Reply
      • Alissa Saenz says

        November 29, 2017 at 9:16 am

        I think fresh thyme would be really nice. I almost went with that instead. :)

        Reply
    3. Hannah says

      November 28, 2017 at 10:34 am

      Does it have a very coconut-y flavor? I love coconut milk myself, but I'm thinking of serving this to some who don't like it as much as I do.

      Reply
      • Alissa Saenz says

        November 29, 2017 at 9:09 am

        I couldn't taste the coconut at all, but I also really like the flavor of coconut. :) If you're nervous you could try subbing an unflavored and unsweetend soy or almond milk.

        Reply
    4. Kay Baker says

      November 28, 2017 at 11:26 am

      Thinking of combining this with your creamy kale pesto recipe I’ll let you know how it turns out.

      Reply
      • Alissa Saenz says

        November 29, 2017 at 9:07 am

        Oh wow! I'm very curious to hear how it turns out!

        Reply
    5. Elle says

      December 01, 2017 at 1:13 am

      How much canned puréed butternut squash would I use?

      Reply
      • Alissa Saenz says

        December 03, 2017 at 9:42 pm

        I'd have to guess, but I think about 3 cup should do it!

        Reply
    6. Kate says

      December 30, 2017 at 4:40 pm

      Could I use regular cow milk instead of coconut milk?

      Reply
      • Alissa Saenz says

        January 01, 2018 at 9:52 pm

        I think so, but I don't cook with dairy so I'm not 100% sure!

        Reply
    7. Diana says

      April 16, 2018 at 6:17 pm

      5 stars
      Made this just now and it was home
      Run!! Thank you so much!!

      Reply
    8. Kay Baker says

      October 15, 2018 at 9:25 pm

      Made this last night, only problem was I didn’t roast enough Brussels sprouts for leftovers. We ate them all, just the two of us. So yummy, another home run for you Alissa.

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:52 am

        I find no matter how many Brussels sprouts I cook, my husband and I will manage to eat them all! I'm glad you enjoyed this one! Thanks Kay!

        Reply
    9. Ira says

      February 06, 2022 at 9:38 am

      5 stars
      made it exactly as written and it was perfect.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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