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–+ servings
Creamy vegan sweet potato risotto with mushrooms, kale, red onion, and green peas in a pot, served with a wooden spoon.

Healthy Vegetable Winter Risotto

Katie
This Healthy Vegetable Winter Risotto is a nutrient-packed meal featuring creamy arborio rice, roasted butternut squash, kale, mushrooms, and peas. Naturally rich and comforting, it’s perfect for a weeknight dinner or a special date night—vegan, gluten-free, nut-free, refined sugar-free, and full of seasonal vegetables.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 4 people

Equipment

Ingredients
  

For the roasted butternut squash

  • 1 butternut squash peeled and cubed
  • 1 teaspoon sea salt
  • 1 teaspoon ground sage
  • 1 tablespoon olive oil optional

For the risotto

  • 1 ⅔ cups arborio rice
  • 4 cups vegetable broth plus 1–2 cups water if needed
  • 1 tablespoon olive oil optional
  • 1 small onion diced
  • 5 garlic cloves minced
  • 1 cup mushrooms sliced
  • 1 bunch kale stems removed and chopped
  • 1 cup peas
  • 1 teaspoon sea salt
  • 1 teaspoon ground sage
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley

Creamy base

Instructions
 

Roast the Butternut Squash:

  • Preheat oven to 400°F and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 teaspoon sea salt, 1 teaspoon sage, and olive oil if using. Spread into a single layer and roast for 25–30 minutes until fork tender and lightly caramelized. Set aside.

Sauté the Vegetables:

  • In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and cook 4–5 minutes until soft. Stir in the garlic and mushrooms and cook another 3–4 minutes until fragrant and slightly browned.

Toast the Rice & Build the Creaminess:

  • Add the arborio rice to the pan and stir for 1–2 minutes to lightly toast.
  • Immediately stir in the tahini and nutritional yeast and coat the rice well — this creates a creamy base and helps the risotto thicken naturally as it cooks.

Add the Broth Gradually:

  • Pour in about 1 cup of warm vegetable broth and stir frequently. Once most of the liquid is absorbed, add another ½–1 cup broth. Continue adding broth gradually, stirring often and allowing it to absorb before adding more. Cook for about 15 minutes.

Add the Squash & Greens:

  • Stir in the roasted butternut squash, peas, and chopped kale. Add the remaining sea salt, sage, black pepper, and parsley. Continue cooking another 8–10 minutes, adding more broth or water as needed, until the rice is tender and creamy.

Finish & Serve:

  • Taste and adjust seasoning if needed. Let the risotto rest 2–3 minutes to thicken slightly, then serve warm.

Video

Keyword Budget friendly, Meal Prep, risotto, winter produce, winter squash, Winter Vegetable Risotto
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