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dish of vegan risotto with butternut squash puree and mushrooms

Vegan Risotto with Mushrooms and Butternut Squash Puree

Please note that the prep and cooking times here assume that you have already prepared your rice (if using) and have the butternut squash puree ready to go. This does not include any time for making your own puree or cooking rice. I cooked my squash the day before and had the riced cauliflower handy in the freezer.

Course Main Course
Cuisine American, Italian
Keyword butternut squash puree, vegan risotto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 7 cups
Calories 226 kcal
Author Last Minute Vegan

Ingredients

  • 1 cup vegetable broth (plus extra on reserve if needed)
  • 4 cups cooked brown rice (or riced cauliflower - I used frozen)
  • 2 tbsp. garlic powder
  • 1 tsp. salt
  • 2 tsp. ground nutmeg
  • 2 tsp. ground sage
  • 2 cups butternut puree
  • 4 oz. sliced mushrooms
  • 4 oz. package plain Choa cheese (you can use any plain flavored cheese you like. I just prefer the flavor of the Chao brand)
  • 1/4 cup fresh, chopped parsley
  • salt and pepper to taste

Instructions

  1. I made my puree from a whole butternut squash by cutting it in half, scooping out the seeds and baking it, cut side down on a cookie sheet with about a 1/2 inch of water in the pan until soft and easily pierced with a knife. Then I blended it until smooth. But you can also purchase butternut puree if you prefer or sub with pumpkin puree.

  2. In a large skillet or wok, warm the vegetable broth.

  3. Add the pre-cooked rice (if using) or the riced cauliflower.

  4. Add in all the spices and butternut puree along with the mushrooms.

  5. When the broth has cooked down a bit and the mushroom look  cooked, add in the cheese and stir until melted. It melts faster if you break the slices up into smaller bits.

  6. Once the cheese has melted into the sauce (this can take a few minutes), remove the pan from heat and stir in the fresh parsley, saving a little for garnish if you wish.

  7. Add salt and pepper as desired.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.The data here reflects the use of rice, not riced cauliflower. Carbs will be lower if cauliflower rice is used.

Nutrition Facts
Vegan Risotto with Mushrooms and Butternut Squash Puree
Amount Per Serving (1 cup)
Calories 226 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 576mg25%
Potassium 357mg10%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 4585IU92%
Vitamin C 12mg15%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.