Vegetarian Mushroom And Butternut Squash Risotto Recipe

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.

No additional tips available.

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

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.

Vegetarian Mushroom And Butternut Squash Risotto

How did you like this recipe?

Frequently Asked Questions