Organic Vegan Seasonal Risotto

Organic Vegan Seasonal Risotto

Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!

This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used some of my organic home grown and stored Jerusalem artichokes, organic celeriac, simmered with organic dried burdock and dried shiitake mushrooms. To add to the fun, I served this dish with organic roasted vegetables and drank some organic red wine. Folks often ask me if it is important to cook with organic wines. I always say, yes! Cook with the same organic wine that you serve with the meal for the most healthful and pleasurable experience.

And while it is optional, for vegetarians out there, I do recommend garnishing this dish with organic grass raised cheese, like a parmesan, or Grace Cheese, a local variety like Parmesan, that we have in Western MA.

You can find my original recipe in my cookbook, Going Wild in the Kitchen and another tasty variation that I developed for Nutiva with their delicious organic Fair Trade Red Palm Oil. 

And below is another tasty Vegan risotto with chard and shiitake mushrooms, that I created for the Teff Company with gluten free, energy powerhouse teff grain.

Have a great organic feast and happy Cooking!

Photos by Tracey Eller