Mushroom and Butternut Squash Risotto
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 Butternut squash (peeled, halved and deseeded)
- 2 ½ cups Mushrooms (any variety)
- 1 Tbsp thyme
- 2 cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken (or vegetable stock)
Preparation steps
1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Dice the squash and add to the pan. Cook for 10 minutes or until softened. Stir in the torn mushrooms and thyme and cook for a few minutes.
3.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.
Season and remove from the heat. Add the butter and Parmesan and leave to melt into the risotto. Serve immediately.
