Go Back
Creamy Vegan Kabocha Squash Risotto with Sage and White wine

Creamy Vegan Kabocha Squash Risotto with Sage and White Wine

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Large heavy-bottomed pot or Dutch oven Ideal for slow, even cooking of risotto. If you don’t have one, a deep skillet or sauté pan will do.
  • Blender or immersion blender To purée the roasted kabocha squash until smooth. If you don’t have either, a potato masher can work for a rustic texture.
  • Baking sheet For roasting the squash.
  • Ladle Essential for gradually adding broth to the risotto.
  • Wooden spoon or silicone spatula For gently stirring the risotto as it cooks.

Ingredients
  

For the risotto

  • 1 small kabocha squash about 2.5 to 3 lbs, peeled, deseeded, and cut into cubes
  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 ½ cups Arborio rice short-grain rice
  • ¾ cup dry white wine Sauvignon Blanc or Pinot Grigio work well
  • 4 –5 cups vegetable broth warmed
  • 1 tablespoon fresh sage finely chopped (or 1 teaspoon dried)
  • ½ teaspoon salt adjust to taste
  • Freshly cracked black pepper to taste
  • ¼ teaspoon ground nutmeg optional but lovely
  • 2 tablespoons nutritional yeast adds a subtle cheesy flavor
  • 1 tablespoon vegan butter or more olive oil for finishing

Optional garnish: fried sage leaves or chopped parsley

Instructions
 

Roast the Kabocha Squash

  1. Preheat your oven to 400°F (200°C). Spread the cubed kabocha squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt. Roast for 25–30 minutes, or until fork-tender and slightly caramelized on the edges.
  2. Once cooled slightly, transfer the roasted squash to a blender with ½ cup of warm broth and blend until smooth. Set aside.

Note: If you’re a fan of roasted squash recipes like roasted acorn squash recipes or roasted kabocha squash, you’ll appreciate how roasting enhances the squash’s natural sweetness here.

    Sauté Aromatics

    1. In your heavy pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5–6 minutes, until translucent. Stir in the minced garlic and sage, cooking for another minute until fragrant.

    Toast the Rice

    1. Add the Arborio rice and stir to coat with the onion and oil mixture. Let it toast for about 2 minutes, stirring frequently. You want the grains to get just a hint of color—this step adds depth.

    Deglaze with White Wine

    1. Pour in the white wine and stir continuously until the liquid is mostly absorbed. This step adds brightness and complexity to the risotto.

    Begin the Slow Stirring Dance

    1. Start ladling in the warm broth, one ladleful at a time. Stir gently and constantly, allowing the rice to absorb the liquid before adding more. This process should take about 25 minutes. You might not need all the broth—just stop when the rice is al dente and the mixture is creamy.

    Add the Squash Purée

    1. Once your risotto is nearly done, stir in the squash purée, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld beautifully. Finish with nutritional yeast and vegan butter for that final silky touch.

    Garnish and Serve

    1. Serve hot, garnished with fried sage leaves or chopped parsley. A crack of black pepper on top seals the deal.