Vegetarian Mushroom And Butternut Squash Risotto

Name: Vegetarian Mushroom And Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g butternut squash; 250 g mushrooms, thickly sliced; 1 green chili, chopped finely; 3 medium onions, finely chopped; 100 g parmesan cheese; 2 liters vegetable stock; 2 tablespoons cream; 2 teaspoons sage; salt and pepper; 500 g arborio rice; 1 green pepper; 250 ml white wine; 3 garlic cloves, minced; 2 ounces butter; 1 tablespoon olive oil

Servings: persons

500 g butternut squash
250 g mushrooms, thickly sliced
1 green chili, chopped finely
3 medium onions, finely chopped
100 g parmesan cheese
2 liters vegetable stock
2 tablespoons cream
2 teaspoons sage
salt and pepper
500 g arborio rice
1 green pepper
250 ml white wine
3 garlic cloves, minced
2 ounces butter
1 tablespoon olive oil

1
Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit.
2
Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli.
3
When soft and translucent, tip into a casserole dish and add the mashed butternut squash.
4
Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed.
5
Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes.
6
Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.

1802

kcal

Calories

128

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g butternut squash, 250 g mushrooms, thickly sliced, 1 green chili, chopped finely, 3 medium onions, finely chopped, and more.

Yes, Vegetarian Mushroom And Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!