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  • Healthy Eating Jo

Vegan Roast Pumpkin, Mushroom & Sage Risotto

This vegan Roast Pumpkin, Mushroom & Sage Risotto makes a comforting and delicious meal that comes together in less than 30 minutes.

Roast Pumpkin, Mushroom & Sage Risotto

Risotto used to be a dish I would put off making, or save for restaurants, due to the fiddly requirement to watch it like a hawk and add stock every few minutes for what seemed like forever. NOT ANY MORE!

I discovered that you only need to do this step in the beginning, and then you can just chuck in the rest of the stock and just simmer it until done. EASY!

I added the traditional white wine, to give it the flavour I craved, but you could replace this with 50ml apple cider vinegar, for some extra tang.

The kids and hubby were hollering for more, so I'm glad this will be a firm favourite in our rotation moving forward. The great thing is that the flavour combinations and add-ins are endless!

This dish is great on it's on, or as a side dish with your protein of choice.

I can't wait to hear what you think

Jo xx


Roast Pumpkin, Mushroom & Sage Risotto (Vegan)

(Serves 4)

800g diced butternut pumpkin

25ml extra virgin olive oil

200g mushrooms sliced

1 onion chopped finely

3 cloves of garlic crushed

250g Arborio rice

1/8 tsp ground nutmeg

2 Tbso fresh sage leaves sliced (extra whole leaves to serve)

5 cups vegetable stock

200ml dry white wine

1/2 cup grated vegan parmesan (or nutritional yeast)

Salt & Pepper to taste

Bake pumpkin at 200C for 20 mins turning once.

In the meantime, heat 1 tsp oil in a heavy pan and cook the mushrooms for 5-10mins until browned. Set aside.

Heat 1 Tbsp oil in the pan and cook the onion and garlic for 1 minute.

Add the rice, nutmeg and sage leaves and stir until the rice is coated.

Over medium heat add a cup of the hot stock and stir until almost absorbed.

Add the wine and stir until absorbed.

Add the remaining stock, reduce heat to a low, and simmer uncovered for 15 mins stirring occasionally until the liquid is absorbed and the rice is al dente.

Remove from heat and stir through the pumpkin, mushroom and parmesan.

Adjust seasoning to taste, and top with more parmesan to serve.

OPTIONAL - in a tsp of oil, lightly fry some fresh sage leaves until crispy and sprinkle over each bowl to serve. They're like french fries!

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