Butternut squash and Mushroom Risotto
This is a perfect Risotto recipe for veggie night on the meal plan.
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
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