Vegan Butternut Squash and Portabello Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 444.0
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 634.7 mg
  • Total Carbs: 77.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 9.0 g

View full nutritional breakdown of Vegan Butternut Squash and Portabello Mushroom Risotto calories by ingredient
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A creamy risotto that will please everyone A creamy risotto that will please everyone
Number of Servings: 6


    **Extra Virgin Olive Oil, 4 tbsp
    * Butternut Squash, 1 small
    * Portabello Mushrooms, 2
    * *Onion Red, 1 cup
    * Garlic, 1 bulb
    * Vegetable Broth - Pacific Low Sodium, 8 cup
    * *Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup
    * *Earth Balance Natural Buttery Spread, 1 tbsp
    * Celery, raw, 2 stalk, large (11"-12" long)
    * Shallots, 4 tbsp chopped
    * *Colgin Liquid Smoke, 1 tsp
    * *Salt - Iodized Sea Salt, 1 tsp


Preheat oven to 400
Cut Squash in half
Brush 3 Tbsp of olive oil on backing sheet, squash (place squash cut side down), mushrooms, onions and garlic - do not peel onion or garlic.
Bake for 40 min

While vegetable are roasting heat the broth. You can also add a bullion if you want to give it more flavor.
In a heavy pot add 1 Tbsp of olive oil and 1 Tbsp of Earth Balance
Saute celery and shallots until soft.
Add 1/3 cup broth
Lower heat and take out roasted vegetable
Peel, seed and chop squash, mushrooms, garlic and onions and put aside
Add the rice to celery and shallots
Add 1/3 cup broth and stir until it is absorbed
Repeat until half the broth is used
Add vegetables and Liquid Smoke
Keep adding broth 1/3 cup at at time and stirring until it is absorbed
Add salt and pepper to taste
Add more Liquid Smoke if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user EVELYNF.

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