Start by warming your dutch oven or large pot over medium-low heat and add the olive oil. Once warm, add the diced yellow onion and mix in with the olive oil. Cook over medium-low heat for about 5 minutes, stirring frequently.
Pour the vegetable broth into a separate pot and heat it up until it's nice and warm. Keep it on the burner to stay warm.
Add the garlic and arborio rice to the pot with the onion and coat in the olive oil. Continue to cook for about 2 minutes until the garlic becomes fragrant and the rice is slightly toasted.
Pour the cup of water and salt into the pot, mix, and cook for about 3 minutes. Use this time to use your wooden spoon to gently scrape the onion off the bottom of the pot.
Now we will add ½ cup of warmed vegetable broth to the pot at a time, stirring frequently. Like VERY frequently. This is important because it will create a thick, starchy consistency that we love in risotto. After adding the broth, stir on and off for about 4 minutes or until it's close to being full absorbed. Add ½ cup more broth and continue to repeat these steps until your rice is fully cooked and has absorbed the broth.
In another pan, sauté the red onion and squash for about 5 minutes or until it's slightly softened.
Mix the almond milk and vegan butter into the risotto, then mix in the squash and basil.
Allow to cool slightly before serving. Enjoy!
This risotto can be stored in an airtight container in the fridge for up to 5 days.