Vegan butternut squash and sage risotto
Creamy, golden risotto with sweet roasted squash and crisp sage, made without butter or cheese.
- Time55 min
- LevelMedium
- Costabout £3.02 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 2 tbsp oil and salt on a tray and roast for 25 minutes until soft and caramelised.
25 min - 2
Heat 1 tbsp oil in a wide pan and cook the onion for 8 minutes until soft. Add the garlic and rice and stir for 2 minutes until the rice looks glassy.
10 min - 3
Pour in the wine and stir until it has gone. Keep the stock simmering in another pan.
- 4
Add the stock a ladleful at a time, stirring often and waiting until each is absorbed before adding the next. Do this for about 20 minutes until the rice is creamy but still has a slight bite.
20 min - 5
Mash half the roast squash into the rice and fold in the remaining pieces with the nutritional yeast and lemon juice. Season well.
- 6
Fry the sage leaves in the last spoon of oil for 30 seconds until crisp. Spoon the risotto into warm bowls and top with the sage.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.