Description
This creamy vegan butternut squash risotto is a comforting and flavorful dish made with perfectly roasted squash and garlic, creamy coconut milk, and rich vegan Parmesan cheese. Prepared with Arborio rice in an Instant Pot for a quick and fuss-free cooking experience, it’s topped with a crispy sage and pine nut garnish for added texture and aroma. Ideal for a hearty vegan meal any time of year.
Ingredients
Roasted Butternut Squash and Garlic
- 6 cups butternut squash, peeled and cut into ~¾-inch cubes (about 1 large squash or 850 g)
- 3 Tbsp olive oil, divided
- ¼ tsp sea salt
- 1 large bulb garlic
Risotto Base
- 2 Tbsp vegan butter (such as Miyoko’s, or substitute with olive oil)
- 1 cup uncooked Arborio rice
- ¼ cup vegetable broth
- 2 cups water
- 1 (14-oz / 400 ml) can light coconut milk
- ½ tsp sea salt
- ¼ cup vegan Parmesan cheese, plus more for serving
Sage and Pine Nut Topping (Optional)
- ½ cup pine nuts
- 1 Tbsp olive oil
- ¾ cup chopped fresh sage (about 30 medium leaves)
- ⅛ tsp sea salt
Instructions
- Roast the Squash and Garlic: Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 2 Tbsp olive oil and ¼ tsp sea salt, spreading it out evenly on the sheet. Slice the top off the garlic bulb to expose the cloves, place it on foil or parchment, drizzle with the remaining 1 Tbsp olive oil, wrap tightly, and add it to the baking sheet. Roast for 35–40 minutes, tossing the squash halfway through. Remove the squash after 40 minutes, and keep the wrapped garlic on the rack for 10 more minutes.
- Prepare the Pine Nut and Sage Topping: While the squash roasts, toast the pine nuts in a dry skillet over medium heat for about 5 minutes until lightly golden. Transfer to a mortar and pestle and crush slightly, leaving some pieces whole. In the same skillet, heat 1 Tbsp olive oil over medium heat, add chopped sage in a single layer, and cook for a few minutes until lightly crisp and browned. Transfer sage to the mortar with pine nuts, add ⅛ tsp sea salt, toss together, and set aside.
- Start the Risotto in Instant Pot: When the squash is halfway done roasting, set the Instant Pot to Sauté (Normal) and melt vegan butter. Add the Arborio rice, stir to coat the grains, spread evenly, and toast for about 1 minute. Press Cancel, then add vegetable broth, stirring frequently for 1–2 minutes until mostly absorbed.
- Pressure Cook the Risotto: Add 2 cups water, light coconut milk, and ½ tsp sea salt to the pot. Stir well to prevent sticking. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Allow pressure to build (about 10 minutes), then perform a quick release. Open the lid and stir the risotto; it will thicken as it stands.
- Blend Roasted Garlic and Squash Purée: Squeeze the roasted garlic cloves from their skins and mash them with one-third of the roasted squash cubes to form a creamy purée. Stir this purée and the vegan Parmesan cheese into the risotto until creamy and well combined.
- Serve: Divide the risotto among four serving bowls, top with the remaining roasted squash cubes, and garnish with the pine nut and sage topping or extra vegan Parmesan if desired. Serve immediately and enjoy!
Notes
- Make sure to stir frequently when toasting the rice and broth to prevent sticking to the bottom of the Instant Pot.
- The sage and pine nut topping is optional but adds a lovely crunch and flavor contrast.
- You can substitute vegan butter with olive oil if preferred.
- Use light coconut milk for creaminess without overpowering coconut flavor.
- Leftover risotto can be stored refrigerated for up to 3 days and reheated with a splash of water for creaminess.
