Butternut squash and Mushroom Risotto
|

Butternut squash and Mushroom Risotto

This is a perfect Risotto recipe for veggie night on the meal plan.
It’s so rich and creamy a perfect dish for this time of year.
If you have never cooked Risotto before this is such a good starter recipe to try.
When shopping for the rice look out for Arborio rice, its available in most supermarkets.
My biggest tip would be is to add the stock 2 ladles at a time and give the rice time to absorb the stock.
Once you make it once it will be a firm favourite on the weekly menu, you can then mix it up by adding a gorgeous crisp smoked pancetta, or sugar snap peas to up the veggie intake.
The truffle oil is optional as I said, but it really adds another dimension to the dish, a few drizzles will do, I get ours in Lidl but it is available in most supermarkets.

Happy cooking
Jolene and Lil’s

Butternut squash and Mushroom Risotto

Butternut squash and Mushroom Risotto

This is a perfect Risotto recipe for veggie night on the meal plan.
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients
  

  • 1 drizzle of rapeseed oil
  • 1 good knob of Irish butter
  • 200 g chestnut mushrooms
  • 1/2 butternut squash
  • 1 red onion
  • 200 g risotto rice Arborio
  • 1 l chicken stock 1 litre
  • 100 g parmesan cheese
  • 1 drizzle of truffle oil optional
  • 1 sprinkle of fresh thyme leaves
  • 1 garlic clove crushed

Instructions
 

  • Peel and chop your red onion and butternut squash
  • Slice the chestnut mushrooms and add a litre of hot water from the kettle to a chicken stock cube
  • In a large pan like a wok heat a drizzle of rapeseed oil over a medium heat
  • Add a good knob of butter and let it melt
  • Add your chestnut mushrooms to the pan with 1 crushed clove of garlic and let them sizzle for 2 minutes
  • Now add in the butternut squash and the onion, toss around the pan for a further 3 minutes
  • Season with salt and pepper
  • Sprinkle in your risotto rice and toss it in the pan for a minute or 2, so you can soak up all those gorgeous flavours
  • Ladle over your stock 2 ladles at a time, allowing the rice to absorb the stock each time, this will take 20 minutes
  • When the stock has been absorbed finish with 100g of grated parmesan and give a good mix
  • Finish with a drizzle of truffle oil, this is optional but it does give your risotto that overall restaurant flavour

Video

Tried this recipe?Let us know how it was!

Similar Posts