This butternut squash risotto is simple, comforting, and it makes a great autumnal dish.
It’s that time of the year again when you can see the market shelves stocking up with all kinds of pumpkins and squashes but I do wish that each pumpkin would come with a recipe card so more people would know what to make out of them except for just using them as a decoration for Halloween 🙂
You already know I love simple, quick meals without lots of complicated ingredients and time-consuming processes.
This is definitely one of these simple recipes I love. Also, my basement is full of all types of squashes and I do love risottos. It’s a win-win.
This butternut squash risotto can be prepared for lunch or just as a comforting dinner meal. If you are like me, you will probably have it for both. Don’t judge!

The key ingredients for the butternut risotto are:
- Butternut squash: This type of pumpkin will give your dish a nutty, but sweet taste so a drizzle of lemon juice at the end of cooking will give just the right amount of balance to the sweetness.
- Risotto rice (Arborio rice): Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. You can use other types of rice but it will affect the recipe.
- Chickpeas: You can definitely omit the chickpeas but I always like to add some additional source of protein and they give a nice texture to risotto.
Read more about What to Eat On A Vegan Diet

Now, let’s cook 🙂
Butternut squash risotto
Course: Lunch, DinnerDifficulty: Easy10
minutes25
minutesThis butternut squash risotto is simple, comforting, and it makes a great autumnal dish.
Ingredients
1 tbsp vegetable oil
1 medium onion
2 garlic cloves (crushed)
1 medium butternut squash (peeled and chopped)
150g chickpeas (cooked and drained)
200g risotto rice (Arborio)
500ml vegetable stock
1/2 tsp turmeric powder
1/4 tsp ginger powder
1 tsp dried thyme
1/2 tsp salt (see notes)
1/4 tsp black pepper
A drizzle of lemon juice
Directions
- Heat up the oil and add the onion and garlic. Saute for a couple of minutes until it becomes translucent.
- Add the squash, chickpeas, rice, combine well and add the stock.
- Now add the herbs and spices and season well with salt and pepper.
- Cover the pan and cook on medium heat for about 25-30min. Stir occasionally.
- The liquid shall evaporate, pumpkin and risotto rice should be soft so if you are happy with the taste, remove from the heat.
- Drizzle with lemon juice and mix well.
- Serve hot and sprinkle with some pumpkin seeds and dried thyme.
- Enjoy 🙂
Notes
- If you are using low sodium vegetable stock then feel free to add more salt.

Let me know in the comments below what is your favourite autumn recipe?