Butternut Squash and Pumpkin Risotto

This risotto reflects the Let’s Veg lifestyle of calm, nourishing meals made from seasonal vegetables.
Butternut squash and pumpkin bring natural sweetness and steady comfort.
Slow cooking creates a creamy texture without heaviness.
Meals like this support balanced energy and mindful eating habits.
A warm, vegetable-forward dish that fits easily into everyday well-being.

Zack

Butternut Squash and Pumpkin Risotto

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Butternut squash and pumpkin risotto cooked until creamy for a warm and nourishing vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 355

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 cup arborio rice
• 1 cup butternut squash diced
• 1 cup pumpkin puree
• 4 cups vegetable broth warmed
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated cheese
• 2 tablespoons fresh parsley chopped

Equipment

Frying Pan

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03/04/2026 09:02 am GMT

Large Deep Frying Pan

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add onion and cook until softened.
3. Stir in garlic and diced butternut squash and cook for 3 minutes.
4. Add arborio rice and stir for 1 minute.
5. Pour in 1 cup warm broth and stir until mostly absorbed.
6. Continue adding broth gradually, stirring frequently, until rice is tender.
7. Stir in pumpkin puree, salt, and black pepper.
8. Remove from heat and mix in grated cheese.
9. Sprinkle parsley over the top before serving.

Nutrition

Calories: 355kcalCarbohydrates: 68gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 1218mgPotassium: 338mgFiber: 8gSugar: 4gVitamin A: 10065IUVitamin C: 15mgCalcium: 108mgIron: 3mg

Notes

Keep broth warm during cooking.

Stir frequently for creamy texture.

Serve immediately for best consistency.

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