Creamy Veg Risotto

As you know, I am a big fan of uncomplicated one pot dinners but this recipe is worth the extra pans and blender. (Especially if someone else is washing up!)

Serves 6. Prep time 10minutes. Cooking time approx 30minutes.

For the Sauce

200g frozen butternut squash

3 tablespoons olive oil

1 teaspoon paprika

3 teaspoons lazy garlic

3 tablespoons nutritional yeast

3 tablespoons tahini (sesame paste)

1 tablespoon apple cider vinegar

100ml water

Salt and pepper

For the Rice

500g easy cook basmati rice (cooks in 15 minutes)

1 can coconut milk

2 tablespoons apple cider vinegar

700ml boiling water

For the Veg

2 red peppers chopped into bite size pieces

6-7 good sized chestnut mushrooms chopped

2-3 sweet potatoes peeled and chopping into bite size pieces.

Olive oil

Salt and pepper


Preheat oven to 180 degrees

Peel and chop all the veg.

Place sweet potato into a roasting tray with a drizzle of olive oil and season. Place in oven for 25-30mins.

Add the rice, water, vinegar and coconut milk to a saucepan and bring to the boil, simmer for around 15 minutes. (Once cooked, stir and cover leaving to rest.)

Meanwhile add the frozen butternut squash to a steamer and steam until soft, or boil in water if you dont have a steamer.

While everything is cooking measure the remaining sauce ingredients into a blender. Once the butternut squash is cooked, drain and add to blender. Whizz until smooth.

When the roasting sweet potato has around 5 minutes left, cook off the mushrooms and peppers until soft.

Grab a large mixing bowl and add the rice and sauce, mixing well. Then fold in the roasted potato, mushrooms and peppers. Season and stir.

Serve! This is a really filling but non bloating dinner. Creamy but comforting!

Creamy Veg Risotto


Massive love,



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