Lemony Butternut Squash Risotto (Vegan)

I love risotto, especially at this time of year as it’s so comforting and wholesome; to be honest I wouldn’t really make it on a week night as I usually need a speedy dinner when I get home from work. However when I’ve got more time at the weekend I think it’s a lovely cozy meal for a cold Sunday afternoon/evening.


When you think about risotto (well me anyway) I think about huge amounts of butter and cheese. No doubt tasty eh? So how do you get you all that flavour into a vegan risotto? My healthy squash risotto has tons of favour from the slow cooked onions, garlic and rosemary, is super creamy from the pumpkin and has a yummy cheesy flavour from the nutritional yeast. Plus adding the zest and juice of a whole lemon gives it so much flavour and a lovely freshness.

 I really hope you like this one, its super tasty!



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  2-4 servings
  10 mniutes preparation time
  Aprox 40 minutes cook time


  • 1 medium butternut squash or pumpkin
  • 2 medium onions chopped finely
  • 2 tbsp olive
  • 4 cloves garlic sliced
  • Small sprig Rosemary
  • 1 litre veg stock
  • 1 1/2 cups Arborio rice
  • 1 tsp chilli flakes
  • Zest 1 organic lemon
  • Juice 1 lemon
  • Good pinch pink Himalayan salt
  • Black pepper
  • 4 tsp nutritional yeast.
  • Topping;
  • Roast squash
  • Handful crushed hazelnuts


  1. Chop off about quarter of the squash and slice into chunks- no need to take the skin off. Coat in a little olive oil,  salt and pepper then add to a baking tray then bake in the oven for aprox 40 minutes until roasted nicely.
  2. Whilst it’s roasting, add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
  3. Peel and deseed the rest of the squash and chop into small cubes.  Add to the pan with the garlic and fry for a further 5 minutes.
  4. Add the rice, rosemary and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
  5. Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender. Or for soft gooey rice cover the pan and allow to sit in the pan with the heat off for a further 5 minutes or so.
  6. To serve add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine. Top with the roasted squash chunks and toasted hazelnuts.
  7. Top with the roast squash and crushed hazelnuts

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Recipe Tags: pumpkin rice risotto

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.