Sage, Broccoli, & Squash Risotto

Try this simple vegan seasonal Risotto!


  • 1 Tbsp olive oil
  • 1 cup butternut squash, peeled and chopped
  • 1 cup broccoli, chopped
  • 2 Tbsp green onion, chopped
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 1 1/4 cup almond milk
  • 1/2 cup light coconut milk
  • 1 1/2 cup water
  • 1 Tbsp fresh rosemary
  • 4-5 fresh sage leaves, chopped



  • In a deep sauté pan, heat oil over medium-high heat. Add squash, broccoli and green onion, sautéing for 4-5 minutes (until softened).
  • Season with salt and pepper to taste. Add rice and toss for one minute.
  • In a separate bowl, whisk together almond milk, coconut milk, water, rosemary and sage.
  • Add one cup of liquid mixture to rice and vegetables and bring to a boil.
  • Reduce heat to simmer and continue mixing liquid in 1/2 cup at a time as it absorbs; stir frequently.
  • Once all liquid is added (total cook time: 20-25 minutes), serve warm over a bowl of greens or as a side.
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