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Healthy Vegetable Winter Risotto

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A hearty and nutritious risotto packed with seasonal vegetables and wholesome ingredients, perfect for a cozy winter meal.

Ingredients

Vegetables

  • 1 piece butternut squash (peeled and cubed)
  • 1 teaspoon sea salt
  • 1 teaspoon ground sage
  • 1 tablespoon olive oil (optional)
  • 1 ⅔ cups arborio rice
  • 4 cups vegetable broth (plus 1–2 cups water if needed)
  • 1 small onion (diced)
  • 5 cloves garlic (minced)
  • 1 cup mushrooms (sliced)
  • 1 bunch kale (stems removed and chopped)
  • 1 cup peas
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ¼ cup tahini
  • ¼ cup nutritional yeast

Instructions 

  • Sauté diced onion and minced garlic in olive oil until fragrant.
  • Add cubed butternut squash and cook until slightly tender.
  • Stir in arborio rice and cook for 2 minutes, then gradually add vegetable broth, stirring until absorbed before adding more.
  • Incorporate sliced mushrooms, chopped kale, peas, ground sage, black pepper, and dried parsley; cook until vegetables are tender and rice is creamy.
  • Stir in tahini and nutritional yeast, then serve hot.

Notes

For extra flavor, add a splash of white wine or a sprinkle of grated cheese.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetables