Recipes / Main dishes / Butternut squash and mushroom risotto
Lunch
Dinner
Vegetarian
One-dish meal
Gluten-free
Butternut squash and mushroom risotto
Creamy risotto with golden cubes of squash, sautéed mushrooms and Parmesan.
- Cooking
- 40 min
- Prep
- 15 min
- Difficulty
- Medium
Per serving
498 kcal
Protein · 11 %
13 g
Fat · 32 %
17 g
Carbs · 57 %
70 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 300 g arborio rice
- 200 g mushrooms, sliced
- 300 g squash (such as butternut), diced
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 l hot vegetable stock
- 100 ml dry white wine
- 50 g grated Parmesan
- 2 tbsp crème fraîche
- 2 tbsp olive oil
- 20 g butter
- salt and pepper
- chopped parsley, to serve
Step by step
- Heat a tablespoon of oil in a frying pan and brown the squash cubes for about 10 minutes, until tender and lightly golden. Set aside.
- In the same pan, heat the rest of the oil with the butter and sauté the mushrooms until they've released all their water, 5 to 7 minutes. Season lightly.
- In a large pan, heat a tablespoon of butter and fry the onion and garlic until translucent. Add the rice and cook for about 2 minutes, stirring, until well coated in fat.
- Pour in the white wine and let it evaporate. Add the hot stock a ladleful at a time, stirring constantly and adding more as the rice absorbs it. It will take 18 to 20 minutes, until the rice is creamy but still al dente.
- Once the rice is cooked, stir in the reserved squash and mushrooms and the Parmesan. If you like it really creamy, add one or two tablespoons of crème fraîche. Season to taste.
- Serve piping hot with chopped fresh parsley and, if you like, a few Parmesan shavings.