Butternut Squash and Mushroom Risotto


Warm up with this creamy, dairy-free winter risotto.


Although risotto can be tedious, it is SO worth it! Made with the ingredients below, this recipe will sure be a hit!

  • Olive oil (we use this brand)
  • Arborio rice (this one works great and is organic!)
  • Veggies
  • Spices
  • Vegetable Broth (any brand is great, but this one is our fave!)

How to make Risotto

  1. Cook the veggies. Make sure they are fully cooked before adding the rice.
  2. Stir in rice. Cover pan evenly with the rice and wait until you hear popping noises.
  3. Add broth. 1/2 cup at at time – this step is very important!
  4. Mix in the spices. Finalize the dish with spices and nutritional yeast.
  5. Top with cheese. If desired, and then serve!

Butternut Squash and Mushroom Risotto

Warm up with this creamy, dairy-free winter risotto.
Prep Time 30 mins
Cook Time 35 mins
Course Main Course, Side Dish
Servings 4 servings


  • 2 tbsp olive oil
  • 2 cups butternut squash diced
  • 1/2 white onion chopped
  • 1 cup arborio rice
  • 1 cup white mushrooms chopped
  • 4 cups mushroom or vegetable broth
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 tbsp shredded vegan parm for topping, optional


  • Heat olive oil in large saucepan.
  • Add onion and butternut squash. Cover with lid and cook for 5-7 minutes, until soft.
  • Add mushrooms and 1/2 cup vegetable broth. Stir and cook for another 5 minutes.
  • Add in arborio rice and make sure pan is evenly covered. Let sit for a couple of minutes until you hear snapping noises.
  • Stir in a 1/2 cup vegetable broth. Let cook for about 6-8 minutes, until all broth has absorbed (stirring every minute or so).
  • Repeat 6 more times until the last 3 cups of broth are absorbed
  • Stir in nutritional yeast, onion powder, garlic powder and salt.
  • Top with parmesan and serve immediately!
Keyword appetizer, dinner, healthy, risotto, veggies


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