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Squash, mushroom & sage risotto in a bowl


Tania Pilcher | Fit Foodie Nutter
This heavenly creamy vegan risotto is guaranteed to be enjoyed by vegans and the most avid meat eaters alike – it’s insanely delicious! Packed with nutty & sweet flavours from the roasted butternut squash & wild mushrooms combined with fresh pine-nut aromas of sage, this risotto is a perfect family-friendly comfort food. And guess what? It’s waist friendly too! A winner all around…
5 from 10 votes
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Italian
Servings 3


For roasted squash:

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

For the risotto:

  • 1 tbsp olive oil
  • 1 small white onion finely chopped
  • 2 garlic cloves crushed
  • 200 g wild mushrooms roughly chopped
  • 3 sage leaves plus more for garnish
  • Salt & pepper to taste
  • 1 tbsp porcini mushroom powder
  • 1 cup white Arborio rice
  • 2-3 tbsp nutritional yeast flakes or parmesan for non-vegan version
  • 1 tbsp fresh lemon juice
  • 2 cups 500ml vegetable stock
  • 2 cups water
  • Toasted almond flakes for garnish


  • Preheat the oven to 180C Fan/200C/400F/Gas Mark 6 & 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, otherwise it’ll turn into mash.
  • In a deep casserole pan, heat up 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 flavours to come through. 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 flavours. 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 8-10minutes until all the stock is absorbed, stirring the risotto intermittently to prevent it from burning. Start adding the water, a ladle at a time, and cook until all the water is absorbed, around 20 minutes.
  • Serve with toasted almond flakes and freshly chopped sage.
Keyword risotto, mushrooms, butternut squash, sage, family friendly, vegan, low fat, healthy