Vegan Butternut Squash and Crimin Mushroom Risotto

Vegan risotto is not something you typically get excited about but while trolling through the multiple communities on Google Plus that I belong to I found a conversation regarding risotto and another regarding butternut squash.  I thought to myself that would be a great combination as the soft creamy texture of the butternut squash would go perfectly against the al dente texture of the risotto.  Along the way I saw crimini mushrooms in my refrigerator and the light bulb went off.  Why not add some crispy crimini mushrooms to add a third texture and flavor profile to this dish.

As you may know risotto is typically made with chicken stock but seeing as I don’t eat meat I chose to make a vegan risotto with just water.  Plain old water and nothing else.  I could have used vegetable stock but what I notice when I use stock is that the risotto turns a lighter shade of brown and I wanted the rice to stay as white as possible.  Of course when you add crimini mushrooms to your vegan risotto they have a tendency to lend some color to the rice but all in all you can see the mushrooms and the orange hue of the butternut squash.  One thing I know about food is that we eat with our eyes first and so making food more appealing via sight is just as important as making it taste great.

With that idea in mind I am reaching out to you, the readers of my blog, for some help.  I am trying to get a cookbook published and one way to do that is to generate a lot of conversation via the social media platforms that I am involved in as well as on this blog.  One of the ideas I have been thinking about and working on is food photography.  If the food looks great in pictures then people will be more apt to +1, like, share and re-tweet them.  So, do any of you have any classes that you have taken that have helped you with food photography?  What kind of camera do you use?  I joined a group called Food Photography on G+ and am hoping to learn more about the art there.  I am also a big fan of Cait from Caits Plate as her pictures on Instagram and her blog are always top-notch.  Look at how simple this dish is and yet how great it looks in her picture:

Anyway, back to vegan risotto and the recipe. I posted this picture to both Instagram and a few communities on Google Plus and received requests to publish the recipe so here it is. I hope you enjoy the recipe and if you do make it please share your vegan risotto creation with me on any of the social platforms I am on:

Will You Be Making This Vegan Risotto For Your Next Meatless Monday?


pf button both Vegan Butternut Squash and Crimin Mushroom Risotto

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Comments

  1. Colleen says:

    this looks great I social media’d it out too ;) Only thing I did not see is calorie info but i will plug into mfp when I make it! Thanks for sharing :)

    • Jason Bahamundi says:

      That is where I go to generate calorie information but it is not going to be overly high because all the calories are going to be in the rice and it is only 1/2c. I am going to guess that this dish presented as is will be around 300-350 calories. Let me know what you come up with!

    • Jason Bahamundi says:

      Did you plug the ingredients in and get a calorie count? Was I close in my guess?

  2. Cait's Plate says:

    Loved this post! Thanks for the blog/instagram love :) That risotto looks absolutely incredible!

    • Jason Bahamundi says:

      My pleasure. You are always providing inspiration with your pictures and it makes me try to get better so the thank you goes to you!

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