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+ servings
winter vegetable risotto

Winter Vegetable Risotto

This creamy plant based Winter Vegetable Risotto is made using seasonal produce and creamy tahini to create the ultimate healthy comfort meal. This easy vegan risotto recipe is simple to make and perfect for meal prepping! This winter vegetable risotto recipe is: Vegan, Gluten-free, Oil-free, Dairy-free, Refined sugar-free, and Whole Foods Plant Based!
5 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 4

Equipment

Ingredients
  

  • 1 cup arborio rice
  • 1 butternut squash
  • 1 bunch kale
  • 1 cup mushrooms
  • 1 onion
  • 5 cloves garlic
  • ¼ cup tahini
  • ¼ cup nutritional yeast

Instructions
 

  • Begin by cooking your rice as usual. While rice is cooking, chop the butternut squash and place on a nonstick baking sheet and bake until golden, about 30 minutes.
  • In a large pan add the chopped onions, garlic, and mushrooms together with a bit of water and cook.
  • Add the rice, chopped kale, tahini, nutritional yeast, and ½- 1 cup of water. Stir until everything is combined and the kale has softened. Add the cooked butternut squash and mix until coated with the tahini sauce.
  • Top with sesame seeds and enjoy!
Keyword Budget friendly, Meal Prep, risotto, winter produce, winter squash, Winter Vegetable Risotto
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