Monica Fink | Butternut Squash Risotto

Butternut Squash Risotto


Warm rich and creamy!  This risotto recipe is always a hit at holiday gatherings and potlucks.  Cubed sweet potato works well as a substitute for the squash.


1 cup of diced butternut squash (or sweet potato will work just as well)
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 sunflower or pumpkin seeds
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 or sunflower seeds (I seasoned them with some paprika as well) 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 the toasted seeds.

Serves 4

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