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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Baked Butternut and Mushroom Risotto

Want a delicious and healthy risotto without the arm workout? Then give this baked version a try! Made with creamy butternut squash and succulent savoury mushrooms, it's a flavour-packed meal that the whole family will enjoy.

Prep Time: 10 Minutes
Cook Time: 60 Minutes
Yield: Serves 4-6


Butternut squash (or butternut pumpkin) is an incredibly nutritious vegetable, containing high levels of vitamins A, E and B6, as well as magneisum and potassium. More importantly, it's really, really yummy, especially in risotto!

You will need a fairly large baking pot or casserole dish to accommodate all the ingredients in this recipe. If you dont have one big enough, you can either halve the recipe (for 2-3 people), or divide everything evenly between two smaller dishes. If you do this, be sure to drop the cooking time down to 40 or 45 minutes so it doesn't dry out.

It's best to use a shot-grain rice when making risotto, to achieve the right consistency. In keeping with the whole foods plant-based philosophy, we've used brown instead of the traditional white rice. Most grocery and health food stores sell short grain brown rice, sometimes labeled as "arborio" or "dessert" rice.

We like to serve this with a generous side of steamed greens, for extra nutritional value. Alternatively, you can throw in a few handfuls of baby spinach at the end (along with the parsley) and stir until it wilts.


  • 2 cups short-grain brown rice
  • 4 cups low-sodium vegetable broth
  • 450g (1 pound) butternut squash, diced into large chunks
  • 250g button mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. nutmeg
  • 1 clove garlic, crushed
  • 1/2 tsp. finely grated lemon rind
  • 1/2 tsp. freshly ground black pepper
  • Handful chopped fresh parsley
  • 3-4 tbsp. nutritional yeast (optional)


  1. Preheat oven to 180°C / 375°F. Combine all ingredients, except for the parsley and nutritional yeast, in a large casserole pot or baking dish. Stir gently to distribute the ingredients.
  2. Cover the top of your baking pot or dish with tin foil. Place in the oven and bake for 1 hour.
  3. Remove risotto from the oven, and allow to stand for 5 minutes. Carefully remove the tin foil topping, stir through parsley and nutritional yeast, and serve immediately.

Prepared risotto will keep, refrigerated, for up to 3 days. It is not suitable for freezing.