Butternut Squash Risotto with Roasted Asparagus + Mushrooms

Risotto is the epitome of classic comfort food, but many people are intimidated by it because it requires a separate pan to keep the broth warm (you have to pour it in continuously while making it!) I promise it’s really not that difficult and is ready in less than thirty minutes! The squash really adds a lovely element to an otherwise pretty traditional risotto plus the color at the end is the best!

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Here’s what you’ll need:

  • 1 bunch asparagus, cut into 2 inch pieces 

  • 1 small container baby bella mushrooms, cleaned and woody stems removed

  • 1 Tbsp avocado oil

  • 5 cups vegetable broth

  • 2 Tbsp olive oil 

  • 1 shallot, minced

  • 1.5 cups long grain white rice 

  • 1/4 cup white wine (or more veggie broth!)

  • 1 cup butternut squash puree (I just steam and then blend mine in bulk for easy use!)

  • 4 Tbsp vegan butter

  • 1/2 cup nutritional yeast (feel free to sub shredded parmesan cheese if not vegan)

Here’s how to make it:

Preheat oven to 350 F. Meanwhile, cut the asparagus, clean the mushrooms, and place both on a greased sheet pan. Toss with some salt and avocado oil to coat and roast in oven for 20-25 minutes until tender. Set aside.

Using a small saucepan, heat the vegetable broth over low heat (keep this on while making the risotto). In a medium/large pot, heat olive oil over medium heat and add in the shallots. Cook for about three to four minutes, then add in the rice for another three minutes. Add in the white wine (or sub for chicken broth - I do both depending on what I have in the house) and let it fully absorb. This is where the fun part starts! Start adding the broth by the 1/2 cup and stir constantly until each batch is fully absorbed - this will take about 20 minutes! Reduce heat to low, add in the butternut squash puree, and stir for another few minutes. Turn off the heat, add in the roasted veggies, and a few tablespoons of vegan butter. Let the butter completely melt (the risotto should be super creamy!) and then add in the nutritional yeast. Serve and enjoy!

I love to top my risotto with za’atar seasoning - it adds a wonderful depth to it.

Annie Muske