There’s something magical about a bowl of risotto — that creamy, earthy comfort that feels like a warm hug on a cool evening. This version elevates the classic Italian dish by using black rice, also known as forbidden rice, bringing a nutty depth and a stunning dark hue to your plate.

Perfectly roasted butternut squash adds natural sweetness, while crispy sage leaves introduce a fragrant, savory crunch. The result is a vegan risotto that’s both elegant enough for dinner parties and simple enough for a cozy weeknight meal.

Let’s dive into how to create this beautifully balanced dish that’s as nourishing as it is delicious.

Ingredients

• 400g butternut squash, peeled and cubed
• 150g black rice (also known as Forbidden rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 800ml low-sodium vegetable broth, kept warm
• 30ml extra virgin olive oil, divided
• 10-12 fresh sage leaves
• Juice of 1/2 lemon
• Sea salt and fresh black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). On a baking sheet, toss the cubed butternut squash with 15ml of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat another 15ml of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. Add the minced garlic and cook for another minute until fragrant. Add the black rice and toast for 1-2 minutes, stirring constantly.
4. Add one ladleful of warm vegetable broth to the rice, stirring until it's mostly absorbed. Continue adding the broth one ladle at a time, allowing each addition to be absorbed before adding the next. This will take about 35-40 minutes until the rice is tender but still has a slight chew.
5. In the last 5 minutes of the risotto cooking, heat a small skillet over medium-high heat with a tiny drizzle of oil. Add the sage leaves and fry for 30-60 seconds until crispy. Remove and place on a paper towel to drain.
6. Once the risotto is cooked, remove it from the heat. Gently stir in the roasted butternut squash cubes and the fresh lemon juice. Season to taste with salt and pepper.
7. Divide the risotto between two bowls and garnish with the crispy sage leaves before serving.

Tips & Substitutions

• Make it creamy: Stir in a tablespoon of coconut milk or vegan butter at the end for extra richness.
• Swap the squash: Try roasted sweet potato or pumpkin if butternut squash isn’t available.
• Add texture: Sprinkle toasted walnuts or pumpkin seeds on top for a satisfying crunch.

Nutrition

Calories: 950 kcal per serving

• Fat: 32g
• Carbohydrates: 160g
• Fiber: 17g
• Protein: 22g