Miso-Chipotle Butternut Squash Risotto

I like to think of risotto as the love child of two of my favorite carbs: pasta and rice. It’s creamy, flavor-packed, and is a perfect reminder of one of the worlds best creations: butter. But it’s still……rice. Add miso, smokey chipotle flavor, and butternut squash? Name a single thing that could be better.

Since I don’t eat dairy, I use Earth Balance or Miyokos as the butter in my risottos and I love the taste. Just as creamy as regular butter, slightly salty, and if you use Miyokos your butter will even brown! If you’re ever curious, you should try it and I promise you you might not go back.

I like to add a little white wine to my risottos. But you should only add wine to cooking if it’s a wine you would actually like the taste of. So, translation: if you’re with your parents, grab a nice oaked chardonnay with notes of apple. Or, if you’re already back at school get the nicest bagged wine the change can buy.


For the butternut puree:

  • 1 medium to large butternut squash
  • 2 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp liquid smoke
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the risotto:

  • 1/4 cup olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6 cups high quality vegetable broth (this should be simmering in a separate pot throughout the cooking process)
  • 3 tbsp butter (I use earth balance)
  • Chipotle tobasco, to taste


For the puree:

  1. Preheat oven to 400. Halve squash, rub with oil, and bake on a foil-lined baking sheet until a fork easily pierces the flesh, about 40 minutes.
  2. Scoop out flesh into a food processor and add remaining ingredients for butternut puree. Blend until smooth.
  3. Set aside 1/2 cup – this is going in the risotto. Save the rest for later in the week – use in pastas, risottos, soups…..anything.

For the risotto:

  1. Heat a saucepan with olive oil over medium heat. Add onions and let sweat until translucent and very fragrant, about 10 minutes.
  2. Add garlic and saute a further 30 seconds or until fragrant.
  3. Add arborio and toast until the grains of rice begin to appear slightly translucent, about 5 minutes.
  4. Deglaze pan with white wine and cook until bottom of pot is dry, 1-2 mins.
  5. Begin to add broth (that’s simmering in a separate pot) cup by cup, stirring frequently and adding another cup once the last is fully absorbed and the bottom of the pot is dry. Continue adding broth and stirring until rice is just barely al-dente
  6. Add reserved butternut puree and stir to combine. Season to taste, add vegan butter, and divide into bowls. Top with flakey sea salt, chipotle tobasco sauce, and, if desired, freshly chopped parsley.

2 thoughts on “Miso-Chipotle Butternut Squash Risotto

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