Creamy Mushroom Risotto with Yams and Brussels Sprouts

Indulge in Chef Nina Curtis’s Creamy Mushroom Risotto with Roasted Purple Yams and Brussels Sprouts. This plant-based take on a culinary classic serves up a velvety texture and rich flavor without the need for butter, cheese, or chicken stock. Using vegetable broth, nondairy cheese, and umami-rich mushrooms, this risotto achieves the same creamy decadence you love. Paired with the vibrant colors and satisfying flavors of roasted purple yams and Brussels sprouts, this dish is both visually stunning and deliciously comforting. Perfect for vegans and anyone looking to enjoy a hearty, wholesome meal.

Risotto with Roasted Purple Yams and Brussels Sprouts.

Creamy Mushroom Risotto with Roasted Purple Yams and Brussels Sprouts

Recipe by Nina Curtis


  • 1 cup Arborio rice, rinsed and toasted
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 cups Swiss chard, chopped
  • ½ cup dry white wine, optional
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Dried cranberries and toasted walnuts, and/or fresh parsley, for garnish

For the roasted purple yams and Brussels sprouts:

  • 1 medium-sized purple yam, peeled and cubed
  • 1 cup Brussels sprouts, cut into quarters
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste


  • Preheat oven to 400 degrees F. Thoroughly rinse Arborio rice and drain. In dry skillet over medium high flame, toast Arborio rice while stirring to prevent burning. Set aside to cool.
  • In large pan or pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and sliced mushrooms, and cook until mushrooms are tender and slightly browned. Add Arborio rice to pan and stir well, coating rice with oil and mixing it with mushrooms and onions.
  • Pour in white wine and cook for a couple of minutes until liquid has evaporated. Begin adding vegetable broth to pan, one ladleful at a time. Stir risotto frequently and allow rice to absorb broth before adding more. Continue process, stirring and adding broth, until rice is cooked al dente and creamy. This should take 20 to 25 minutes.
  • While risotto is cooking, prepare vegetables. Toss cubed purple yam and quartered Brussels sprouts with olive oil, dried thyme, salt, and pepper. Place squash and Brussels sprouts on baking sheet lined with parchment paper and roast in oven for 20 to 25 minutes or until tender and slightly caramelized.
  • Once risotto is cooked, stir in nutritional yeast and chopped Swiss chard. Cook for 2 to 3 more minutes until Swiss chard wilts. Season risotto with salt and pepper to taste. Adjust consistency by adding more vegetable broth, if needed. Serve creamy mushroom risotto in bowls, topped with roasted purple yams and Brussels sprouts.
  • Garnish with dried cranberries and toasted walnuts.