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  • Ready In: / Cook Time:
  • Makes 7½ cups

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash

We have plenty more butternut squash recipes for you to try!

Ingredients

  • ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups)
  • 2 red onions, coarsely chopped (2 cups)
  • ½ cup balsamic vinegar
  • 4 cups low-sodium vegetable broth
  • ½ cup finely chopped shallots
  • 6 cloves garlic, minced
  • 2 cups dry short grain brown rice or brown Arborio rice
  • ¼ cup chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Place squash and onions on baking sheets. Roast 15 to 20 minutes or until squash is tender, brushing with water if vegetables start to look dry.
  2. Meanwhile, make Balsamic Vinegar Syrup: Pour balsamic vinegar into a small skillet. Cook over medium 8 to 10 minutes or until vinegar is reduced to about 3 Tbsp. and is syrupy. (It will thicken slightly as it cools.) Set aside.
  3. In a large saucepan heat broth and 1 qt. water until simmering. In a 5-qt. Dutch oven cook shallots and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add rice; cook 2 to 3 minutes or until rice is toasted in places, stirring occasionally. Add simmering liquid, ¾ cup at a time, to the rice mixture, cooking and stirring frequently until the liquid has been absorbed. Continue adding liquid in this way until all the simmering liquid has been absorbed. (This will take about 40 minutes total.) Stir in roasted vegetables, the parsley, and sage. Season with salt and pepper.
  4. Drizzle risotto with Balsamic Vinegar Syrup. Top with additional chopped fresh parsley and sage.

Comments (18)

(4.75 from 8 votes)
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Ellen9 months ago
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Delicious …. Worth the time!

Josie Grasso10 months ago
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I haven’t as yet tried this particular recipe although the addition of the Balsamic vinegar reduction sounds great. However, I have made a pumpkin (I’m in Aust) spinach risotto, similar to this recipe, but it includes half cup white wine, 2 tablespoons nutritional yeast and a handful of spinach leaves added at the end of cooking time. I’ll combine the two recipes and see what I end up with.

Eileen Rodan10 months ago
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Would like this adapted to instant pot like my mushroom risotto. I’d never stand stirring for forty minutes.

Carol9 months ago
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How long would this have to cook in the instant pot! Don’t want to have to stand & stir for 40+mins!!

Andrew T11 months ago
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I enjoyed making this with water, not oil – a good technique to learn. It certainly feels wholesome and healthy. However my family found it bland but that may be because we are new to wholefood plant meals and our taste needs to adjust.

Sherry Hood2 months ago
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How can you rate the dish if you didn’t follow the recipe?

Rebecca Waldron-Geranis11 months ago
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Took a long time, but so worth it! The balsamic glaze really pulled it all together! What has been great is grabbing a cup full for a meal on the go! Heats up easily and tastes just as great as left overs!

Cornelia12 months ago
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Nice recipe, but I would love an Instant Pot variation. Waited a long time by the rice.

Jan vance1 year ago
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To the author:
I need help my mother-law which lives with us, is on a FODMAPS diet which includes not having just about everything. Plus gluten free no soft cheese no salt no garlic and onion .
This is a gastronomical problem which her gastroenterologist put her on I’m at a lost here any suggestions would be appreciated tks

Tess1 year ago
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Deborah1 year ago
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Recipe sounds great! We’re on keto, what can I substitute for the rice?

Crystal10 months ago
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You could use cauliflower that is “riced.” I.e., looks like rice.

Candace Byrd1 year ago
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Looks amazing

Su1 year ago
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I tried this. Loved it. I didn’t have the right vinegar to reduce, i can imagine how good it would taste with balsamic vinegar. Will definitely make this again.

Lisa Lima1 year ago
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Easy ingredient prep. Delicious!

Alicen1 year ago
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Xx

Jackie1 year ago
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Yum! Made this dish and loved it! It’s definitely a hearty meal, which is great. Trust the recipe and it will come out delicious!

Andra1 year ago
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Sounds delicious!
White rice should take ~20 minutes, brown ~45

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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