How can I prevent the butternut squash from becoming too soft in this risotto?

To keep the butternut squash tender but not mushy, roast it for 20-25 minutes until just tender, as specified in step 2, before adding it to the risotto.

What ingredients contribute to the creamy texture of this vegan risotto?

The creamy texture is achieved through the slow cooking of Arborio rice with vegetable stock and water, along with nutritional yeast flakes, which also add a cheesy flavor.

Can I substitute the wild mushrooms in this recipe?

While wild mushrooms offer a unique depth, you can use cremini or button mushrooms if wild varieties are unavailable, though the flavor profile will differ slightly.

What is the purpose of porcini mushroom powder in this dish?

Porcini mushroom powder is used to enhance the earthy, umami flavor of the risotto, complementing the wild mushrooms and adding depth to the overall dish.

How should I store and reheat leftover Squash, Sage, and Wild Mushroom Risotto?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable stock or water to restore creaminess.

6 years ago

Squash, Sage, and Wild Mushroom Risotto
[Vegan]

TP By: Tania Pilcher

Author Bio

Hi, I'm Tania. I'm a self-taught cook, food photographer, and blogger behind the healthy food... Read More

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A serving of creamy vegan risotto with chunks of roasted butternut squash, sauteed wild mushrooms, and fresh sage, garnished with toasted almond flakes.

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Squash, Sage, and Wild Mushroom Risotto [Vegan]

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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... Read More

Ingredients You Need for Squash, Sage, and Wild Mushroom Risotto [Vegan]

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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How to Prepare Squash, Sage, and Wild Mushroom Risotto [Vegan]

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.
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.
In a deep casserole pan, heat the olive oil. Fry onions and garlic over medium heat until translucent, around 2-3 minutes.
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.
Stir risotto rice into the casserole dish and cook for 2 minutes to allow the rice to absorb the flavors.
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.
Serve with toasted almond flakes and freshly chopped sage.