Pumpkin, Mushroom and Sage Brown Rice Risotto Video

The risottos are in for a healthy and delicious dinner recipe....and the winner is.....

*drum roll🥁 ....

This simple and satisfying Pumpkin, Mushroom and Sage Brown Rice Risotto!

It’s a new recipe that is so delicious and perfect for any night of the week or it also works well as leftovers for lunch any day of the week.

Wholegrain brown rice is a cute little swap out that you can make, as the fibre helps to lower cholesterol (along with sage) and it also aids digestion.

Enjoy the video below and let me know what you think of this new recipe?

Squash and Mushroom Brown Rice Risotto

Serves 4


  • 3 tbs olive oil divided
  •  ½ jap pumpkin chopped
  • 1 small brown onion diced
  • 2 garlic cloves chopped
  • 4 large flat mushrooms chopped
  • 2 zucchinis diced
  • 2 yellow button squash
  • 1 tsp cumin seeds
  • ½ tsp cinnamon
  • 1 ½ cup brown rice
  • 2 cups chicken or vegetable stock
  • 1 cup coconut milk (1 bought a 400 ml tin accounting for extra if needed)
  • 2 tbs apple cider vinegar

To serve


Place pumpkin on a tray, drizzle with 1 TBS olive oil and scatter with salt and place in a preheated 200 degrees Celsius oven for 25 mins.

Heat 2 TBS oil in large heavy bottomed pan and cook onions and garlic over a medium heat for about 2 minutes until softened.

Add mushrooms and stir, then add zucchini and squash and add spices and cook for five mins stirring.

Add rice and stir for a minute.

Poor in chicken stock slowly, one cup at a time, add coconut milk and add ACV and bring to the boil then turn down to low heat, cover with a lid and cook for about 30 mins or until all the liquid has been absorbed. Stir well intermittently, ensuring every grain of rice is covered.

Season to taste with sea salt and pepper.

Add more coconut milk (for creaminess) or stock or water if it needs it and replace lid.

Once it’s ready, stir through Golden Gut Blend for immunity or Love Your Gut powder, and butter if using then add roasted pumpkin and gently toss, spoon into wide mouth bowls and top with nutritional yeast or parmesan cheese and sage.

10 Responses to “Pumpkin, Mushroom and Sage Brown Rice Risotto Video”

  1. Leesa chaouk says:

    What type of brown rice will work best
    Basmati / medium grain etc

  2. Shirley Bain says:

    How much is 1/2 jap of pumpkin?

  3. Deb Cleveland says:

    Looks so divine – thanks Lee

  4. Kylie T says:

    A great recipe and full of lovely ingredients.

  5. […] share my love for brown rice in this Pumpkin, Mushroom and Sage Brown Rice Risotto recipe […]

  6. […] Pumpkin, Mushroom and Sage Brown Rice Risotto ticks all the boxes: it’s high in fibre, deliciousness and […]

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