This heavenly creamy vegan mushroom risotto is guaranteed to be enjoyed by vegans and the most avid meat-eaters alike – it’s insanely delicious! Packed with nutty & sweet flavors from the roasted butternut squash & wild mushrooms combined with fresh pine-nut aromas of sage, this risotto is the perfect family-friendly comfort food for any time of the year.

Squash, Sage, and Wild Mushroom Risotto [Vegan]

Serves

3

Cooking Time

48

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Ingredients

For Roasted Squash:

  • 2 cups butternut squash peeled, de-seeded, and diced into small cubes
  • 1 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Risotto:

  • 1 tablespoon olive oil
  • 1 small white onion finely chopped
  • 2 garlic cloves crushed
  • 7 ounces wild mushrooms roughly chopped
  • 3 sage leaves plus more for garnish
  • Salt & pepper to taste
  • 1 tablespoon porcini mushroom powder
  • 1 cup white Arborio rice
  • 2-3 tablespoon nutritional yeast flakes
  • 1 tablespoon fresh lemon juice
  • 2 cups vegetable stock
  • 2 cups water
  • Toasted almond flakes for garnish
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Preparation

  1. Preheat the oven to 400°F & line a roasting tray with parchment paper. Place the diced butternut squash in the tray, drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and mix well to ensure the squash is well coated in oil and spices.
  2. Roast in the oven for 20-25 mins until the squash is just tender. You don’t want it to be too soft, or it’ll turn into a mash.
  3. In a deep casserole pan, heat the olive oil. Fry onions and garlic over medium heat until translucent, around 2-3 minutes.
  4. Add finely chopped sage leaves and fry for another minute to allow the flavors to come through. Next, add the mushrooms, salt & pepper, porcini powder, nutritional yeast, and lemon juice, and cook for around 8-10 minutes until the mushrooms have turned golden brown.
  5. Stir risotto rice into the casserole dish and cook for 2 minutes to allow the rice to absorb the flavors.
  6. Add the roasted butternut squash and vegetable stock and mix well. Cover the dish with a lid and turn the heat to medium-low. Cook for around 8-10 minutes until all the stock is absorbed, stirring the risotto intermittently to prevent it from burning. Start adding the water, a scoop at a time, and cook until all the water is absorbed, around 20 minutes.
  7. Serve with toasted almond flakes and freshly chopped sage.
 
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