By minimalistbaker.com
Creamy Vegan Butternut Squash Risotto (Instant Pot Friendly!)
Instructions
Prep:25minCook:50min
Creamy, comforting vegan butternut squash risotto with roasted garlic and a savory pine nut and sage topping! The perfect fall entrée, with just 9 ingredients required!
Updated at: Sun, 26 Oct 2025 13:39:01 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories651.2 kcal (33%)
Total Fat38.9 g (56%)
Carbs68.5 g (26%)
Sugars3.3 g (4%)
Protein9.6 g (19%)
Sodium404.1 mg (20%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
850gbutternut squash
peeled and cut into ~3/4-inch cubes, 1 large squash yields ~6 cups or
3 Tbspolive oil
DIVIDED
¼ tspsea salt
1 bulbgarlic
large
2 Tbspvegan butter
we used, or sub olive oil
1 cuparborio rice
uncooked
¼ cupdry white wine
such as sauvignon blanc or pinot gris
2 cupswater
1 x 14 ozcan light coconut milk
½ tspsea salt
¼ cupvegan parmesan cheese
plus more for topping, or sub store-bought
½ cuppine nuts
1 Tbspolive oil
¾ cupfresh sage
chopped, 30 medium leaves yield ~3/4 cup or
⅛ tspsea salt
Instructions
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