Creamy Butternut Squash Risotto with Crispy Tofu
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By Bridget Houston
Creamy Butternut Squash Risotto with Crispy Tofu
Updated at: Mon, 26 Jan 2026 20:55:15 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories640.1 kcal (32%)
Total Fat21.9 g (31%)
Carbs83.7 g (32%)
Sugars6 g (7%)
Protein21.6 g (43%)
Sodium1654 mg (83%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1butternut squash
medium, peeled & cubed
1 ½ cupsarborio rice
5 cupsvegetable broth
kept warm
1yellow onion
medium, finely diced
3cloves garlic
minced
2 Tbspolive oil
1 Tbspbutter
or olive oil
½ cupdry white wine
optional but recommended
½ cupparmesan
grated, to taste
1 tspfresh sage
or thyme, finely chopped
salt
black pepper
1 blocksextra-firm tofu
depending how high-protein you want it
2 Tbspsoy sauce
or tamari
1 Tbspolive oil
1 Tbspcornstarch
½ tspgarlic powder
½ tspsmoked paprika
black pepper
lemon wedge
optional
Instructions
Step 1
1. Roast the squash (big flavor step)
Step 2
Preheat oven to 425°F (220°C)
Step 3
Toss squash with 1 tbsp olive oil, salt, and pepper
Step 4
Roast for 25–30 min, flipping once, until caramelized and tender
Step 5
Set aside
Step 6
2. Prepare the tofu
Step 7
Press tofu for 10–15 minutes, then cube
Step 8
Toss with soy sauce, olive oil, garlic powder, paprika, pepper, and cornstarch
Step 9
Bake at 425°F for 25–30 min, flipping once
Step 10
(or pan-fry until deeply golden)
Step 11
Optional: finish with a squeeze of lemon
Step 12
👉 Keep tofu separate for leftovers — this is key for texture.
Step 13
3. Start the risotto
Step 14
Heat broth in a saucepan and keep warm
Step 15
In a large pot, heat 1 tbsp olive oil + butter over medium heat
Step 16
Add onion with a pinch of salt; cook 5–7 min until soft
Step 17
Add garlic; cook 30 seconds
Step 18
Stir in rice; toast 1–2 min until edges look translucent
Step 19
4. Build the risotto
Step 20
Pour in wine; stir until absorbed
Step 21
Add warm broth ½ cup at a time, stirring often
Step 22
Let each addition absorb before adding the next
Step 23
Continue for 18–22 minutes, until rice is creamy but slightly al dente
Step 24
5. Finish
Step 25
Stir in roasted squash
Step 26
Add parmesan, herbs, and black pepper
Step 27
Taste and adjust salt
Step 28
If it feels too thick, add a splash of warm broth
Step 29
To Serve
Step 30
Spoon risotto into bowls
Step 31
Top with crispy tofu
Step 32
Optional extras: fried sage leaves, pumpkin seeds, extra parmesan
Notes
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