Crock Pot Vegan Butternut Squash Risotto

Butternut Squash Risotto


  • 4 T. extra virgin olive oil
  • 4 T. vegan butter
  • 1 1/3 c. Vidalia onion, chopped
  • 2 1/2 c. risotto rice, such as superfino Arborio (this is my favorite kind – no sodium!)
  • 3 c. butternut squash, peeled, seeded and cut into 1-inch cubes (time-saving tip: to make it easier to peel, nuke the butternut squash in the microwave for 6 minutes and then peel and cut)
  • 6 c. unsalted vegetable broth
  • 2 T. fresh basil, chopped
  • 1/4 c. vegan Parmesan cheese, plus extra for sprinkling on top
  • salt and pepper, to taste


  1. In skillet, over medium heat, add oil and butter, and sauté onions until tender, approximately 6-8 minutes.Step One
  2. Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Turn down heat to low and occasionally stir for about 4-5 minutes.Step 2
  3. Transfer rice to stoneware. Add squash, cheese and broth and gently stir ingredients.Step 3
  4. Cover and cook on HIGH for 2-3 hours.
  5. When serving, top with basil and additional cheese if desired.
  6. Season to taste with salt and freshly cracked black pepper.

This recipe comes from Crock Pot Girl’s Butternut Squash Risotto.

One thought on “Crock Pot Vegan Butternut Squash Risotto

  1. Pingback: A Very Vegan Thanksgiving | Running on Vegan

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