Butternut Squash Risotto

Healthy Butternut Squash Risotto Recipe

In the last few blisters of cold this scrumptious risotto is sure to keep you cozied up all season long!


-2 cups risotto rice

-½ cup vegetable stock

-2 cups butternut squash or sweet potato

-¼ cup coconut oil or butter

-2 Tbsp maple syrup

-2 Tbsp nutritional yeast

-1 Tbsp rosemary

-1 tsp thyme

-2 tsp sea salt

-1 tsp pepper

-1 cup diced tomatoes

-¼ cup diced onions

-1 tsp dried basil

-½ tsp dried parsley


  1. Cook rice with vegetable stock for 15-20 minutes on medium heat (it will be par-cooked at this point);
  2. Wash and cut butternut squash into 2’ cubes and line onto a nonstick or parchment lined baking sheet;
  3. Preheat oven to 350F and cook for 20 minutes, or until soft (may be longer);
  4. Allow to cool (approx. 10 minutes) and add into a blender with all other ingredient except tomatoes, onion, basil, and parsley;
  5. Blend until smooth;
  6. Combine par-cooked rice with butternut squash mix and cook on medium heat;
  7. Add diced tomatoes, basil, and cook additional 15 minutes;
  8. Top with parsley and enjoy!!

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