Rich Mushroom-Squash Risotto

I had this dish at a really nice Vegan eatery here in New York City and it was one of the best things I’ve tasted; immediately my mind started to go through each and every one of the flavors and I decided to make it myself hoping to get a similar result AND I DID!! I should also tell you that this is my first time making risotto and I’m sure i’m doing it in a different way but this tastes amazing! Truly an explosion of flavors, hope you can try it out and if you do tell me how you liked it:)


1 cup of diced butternut squash

1 cup of cooked brown rice

1 1/2 cup of non-dairy milk (I used almond milk)

1/2 cup of chopped bell pepper (either yellow or orange)

1/2 cup of chopped onion

2 garlic cloves (minced)

1/4 cup of wood ear mushrooms (sliced)

1/2 cup of mixed mushrooms ( I used shiitake, baby bella and oyster mushrooms)

1/4 cup of toasted pumpkin seeds

Finely minced leek ( toasted) for garnish

1 1/4 tsp. of flour and 1 1/4 tsp. of water mixed together ( to get the sauce rich and creamy)

1/4 tsp. of paprika

1 tbsp. of dried parsley flakes

Tiny bit of red pepper

Salt and pepper as desired

Extra virgin olive oil


– Place a large non-stick pot over medium-high heat and add about 3 tablespoons of olive oil. Add the onion, peppers and garlic and let it brown for a couple of minutes until translucent. Season with paprika, parsley, red and black pepper and salt. Place the diced squash and
non-dairy milk, cover and let it cook for about 10 minutes over medium heat.

– While everything is cooking toast the pumpkin seeds ( I seasoned them with some paprika as well) and minced leeks in the oven for a few minutes moving them constantly so they don’t burn.

– After the 10 minutes have gone by add the mushroom blend, let it cook for about 7 minutes and add the flour mixture so that the sauce reaches the desired consistency, mix well for at least 2 minutes. Add the cooked brown rice, let it absorb all the flavors for at least 5 minutes and season with extra salt and pepper if needed.

– Finally serve and garnish with pumpkin seeds and leek ribbons

Serves 4

Here are a few links to the types of mushrooms I used:

Wood ear-


Baby bella-




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