This Shroomy Delicata Squash Risotto is a delightful vegan dish that balances creamy Arborio rice with the earthy flavors of shiitake mushrooms and the sweetness of delicata squash. Perfect for a comforting dinner, this recipe brings warmth and nutrition to your table.

Ingredients for a Flavorful Risotto

6 cups of good quality vegetable stock
3 tablespoons olive oil, divided
3 tablespoons vegan butter
1 1/2 cups fresh shiitake mushrooms, sliced (reserve 4 whole mushrooms for later)
2 medium size delicata squash, seeded and sliced into 1/2-inch rounds (skin on)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 teaspoons dried thyme
2 teaspoons salt, or to taste
1 teaspoon freshly cracked black pepper
1 teaspoon nutmeg
1/3 cup shredded vegan Parmesan cheese
Fresh sage for garnish
1 tablespoon tamari

Cooking the Risotto

Sauté the Base: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions and cook until they become soft and translucent, about 5 minutes. Add the sliced shiitake mushrooms and cook until they are tender, stirring occasionally. Then, add the sliced delicata squash and continue cooking for another 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Toast the Rice: Add the remaining 1 tablespoon of olive oil and the Arborio rice to the pot. Cook, stirring frequently, until the rice is slightly toasted, approximately 2 to 4 minutes. Stir in 1 tablespoon of vegan butter and then add the white wine. Cook until the wine evaporates, about 2 to 3 minutes.
Add Broth Gradually: Season the mixture with dried thyme, salt, and pepper. Begin adding the vegetable stock, one cup at a time, stirring continuously. Allow each cup of stock to be fully absorbed before adding the next. Continue this process until the rice is tender and creamy, which should take around 20 minutes.
Finish with Flavor: Once the rice is cooked, stir in the shredded vegan Parmesan cheese and season with additional salt and pepper to taste.

Crispy Shiitake Mushroom Garnish

To elevate your risotto, prepare the crispy mushrooms:

Mix the remaining sliced shiitake mushrooms with 1 tablespoon of olive oil and 1 tablespoon of tamari.
Air fry at 400°F (200°C) for 6 minutes or until crispy.

Serving Suggestions

Spoon the creamy risotto onto plates and top with the crispy shiitake mushrooms. Garnish with fresh sage leaves for an aromatic finish. This dish pairs wonderfully with a light salad or a glass of your favorite vegan white wine.

Tips for Success

Stir Constantly: Continuous stirring helps release the starches in the rice, contributing to the creaminess of the risotto.
Adjust Seasonings: Taste your risotto before serving and adjust salt and pepper as needed.
Vegan Parmesan: If you can’t find vegan Parmesan, a sprinkle of nutritional yeast can add a similar cheesy flavor.

Storage Information

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable stock to restore its creamy texture.

This Shroomy Delicata Squash Risotto not only offers a satisfying meal but also brings a colorful array of nutrients to your dinner plate. Enjoy the comforting flavors of this vegan dish!

Shroomy Delicata Squash Risotto Recipe

Delight in this creamy Shroomy Delicata Squash Risotto, a perfect vegan dinner option featuring the earthy flavors of shiitake mushrooms and the sweet, nutty taste of delicata squash. This risotto is cooked to perfection with Arborio rice, rich vegetable stock, and finished with a touch of vegan Parmesan cheese. Enjoy a comforting and nourishing meal that’s ideal for any occasion.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Italian, Vegan

Servings 4 servings

Calories 400 kcal

Ingredients

6 cups vegetable stock good quality
3 tablespoons olive oil divided
3 tablespoons vegan butter
1.5 cups fresh shiitake mushrooms sliced (reserve 4 whole for garnish)
2 medium Delicata squash seeded and sliced into 1/2 inch slices
1 medium yellow onion diced
3 cloves garlic minced
2 cups Arborio rice
1 cup dry white wine
2 teaspoons dried thyme
2 teaspoons salt or to taste
1 teaspoon black pepper freshly cracked
1 teaspoon nutmeg
⅓ cup shredded vegan Parmesan cheese
Fresh sage for garnish
1 tablespoon tamari

Instructions

Cooking Instructions

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook until soft and translucent. Add sliced shiitake mushrooms and cook until soft. Stir in the sliced delicata squash and garlic, cooking until fragrant.
Add 1 tablespoon olive oil and Arborio rice to the pot. Cook, stirring often, until the rice is slightly toasted, about 2 to 4 minutes. Stir in 1 tablespoon of vegan butter and add the white wine, cooking until it evaporates, about 2 to 3 minutes. Season with thyme, salt, and pepper.
Gradually add the vegetable stock, 1 cup at a time, allowing the stock to be fully absorbed before adding the next cup. Stir continuously until the rice is tender and creamy, about 20 minutes. Stir in the shredded vegan Parmesan and adjust seasoning with salt and pepper.
Mix the reserved whole shiitake mushrooms with 1 tablespoon of olive oil and 1 tablespoon of tamari. Air fry at 400°F for 6 minutes until crispy. Serve these crispy mushrooms on top of the risotto.