Delicata Squash Risotto (Vegan, Vegetarian & Gluten-Free One-Pan Fall & Winter Comfort Food)
When the weather turns cool, there’s nothing more comforting than a creamy bowl of risotto—especially when it’s filled with sweet, seasonal squash. This Delicata Squash Risotto is a cozy plant-based dish featuring arborio rice slowly simmered in vegetable broth with aromatic herbs, mushrooms, and tender squash. The addition of walnuts offers just the right amount of flavor and crunch, creating a nourishing, satisfying meal that feels special enough for holidays, yet simple enough for everyday cooking.
Naturally vegan, vegetarian, and gluten-free, this risotto comes together in one skillet, Dutch oven, or pan, making cleanup easy and stress-free. It’s the perfect recipe for fall and winter gatherings, a comforting holiday entrée, or a wholesome weeknight dinner you’ll want to revisit all season long. Based on seasonal Delicata squash, which has a thin, tender skin that you can eat (no peeling required), you can create this savory, delicious dinner in about 50 minutes with very little prep work. Delicata squash recipes are among my favorites, as the colorful peel of the squash can highlight your cooking with color and nutrition. This risotto recipe adds in sautéed mushrooms, onions, garlic, and sage, with a plant-based parmesan cheese. Add a drizzle of truffle oil to make this recipe shine!
What is Risotto?
Risotto is a classic Italian dish made with a special high-starch, short-grain rice, such as Arborio rice. How do you make risotto? The process of making risotto includes sautéing flavorful additions (such as garlic and mushrooms) in olive oil, creating a flavorful broth (often with a touch of white wine), and slowly rehydrating the Arborio rice as it cooks with broth. You ladle a little bit of broth in the saucepan with the rice at a time, while stirring and allowing it to absorb. The end result is a very creamy, smooth rice, with an al dente, crisp bite. Is risotto gluten-free? Yes, Arborio rice is gluten-free, as long as your ingredients are also gluten-free.
Nutrition Delicata Squash
Like all winter squashes, Delicata squash are packed in slow-digesting carbs, vitamins A and C, fiber, and more–all for a skinny 39 calories and 0 grams of fat per serving. The great thing about cooking with Delicata squash is that you don’t have to peel away all that goodness, which means more fiber and phytochemicals for you.
How to Cook Delicata Squash
All you have to do to cook Delicata squash is split open, scoop out the seeds (which are also edible, and can be roasted), and cook it. You can have roasted Delicata squash by simply placing the squash skin side down on a pan, drizzling it with olive oil and your favorite seasonings, then baking it in the oven until golden brown. Another easy method is boiling it until it’s tender. And, you can sauté it–as we do in this recipe.
Watch Sharon make this recipe on IG Live here.
Description
Make this creamy Delicata Squash Risotto with arborio rice, herbs, vegetable broth, and walnuts. Naturally vegan, vegetarian, and gluten-free, this easy one-pan recipe is perfect for fall, winter, and holiday meals.
Risotto:
- 2 tablespoons extra virgin olive oil
- 1 medium (about 1# 3 ounces) delicata squash
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 ounces mushroom, sliced (use your favorite type, such as brown, cremini, white, oyster, shiitake, mistake, or trumpet)
- 2 tablespoons finely chopped fresh sage (or 2 teaspoons dried)
- 2 cups arborio rice, uncooked
- 1/2 cup white wine (or may replace with 2 tablespoons apple cider vinegar + 6 tablespoons water)
- 5 cups vegetable broth
- ½ teaspoon black pepper
- ½ cup coarsely chopped walnuts
Topping:
- 1 tablespoon truffle oil (or extra virgin olive oil)
- ½ cup vegan parmesan cheese (make it from scratch here)
- Sea salt and freshly ground black pepper (optional, as desired)
- Sage leaves (optional)
- Heat 2 tablespoons olive oil in a large saucepan, skillet, or Dutch oven over medium heat.
- Clean outer surface of delicata squash, slice in half, remove seeds, and chop into small pieces (about 1 1/2 inches). Do not peel. Add to saucepan, along with onion and garlic. Sauté for 5 minutes.
- Add mushrooms and sage and saute for an additional 8 minutes.
- Add arborio rice and saute for 2 minutes.
- While vegetables are cooking, add white wine, vegetable broth, and black pepper to a small pot, stir well, cover, and bring to a simmer. Reduce heat to low to keep warm.
- Add ½ cup ladle of the broth mixture to the saucepan with the vegetables and rice, and cook over medium heat (uncovered), while stirring, until liquid is absorbed. Repeat the process, adding the broth ½ cup ladle at a time to the saucepan, then cooking and stirring until liquid is absorbed, until the rice is tender with some crunchiness (al dente), about 30 minutes. Stir in the chopped walnuts.
- Remove from heat, and drizzle with truffle oil (or olive oil), sprinkle with vegan parmesan cheese, and sprinkle with additional sea salt, freshly ground black pepper, and sage leaves, if desired.
- Makes 8 servings (about 1 cup each).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American, Italian
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