Mushroom and Butternut Squash Risotto

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Mushroom and Butternut Squash Risotto
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Health Score:
7,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
2 Tbsps olive oil
3 Tbsps butter
1 onion (peeled and finely chopped)
2 cloves garlic cloves (finely chopped)
1 Butternut squash (peeled, halved and deseeded)
2 ½ cups Mushrooms (any variety)
1 Tbsp thyme
2 cups Risotto
cup dry white wine
4 cups chicken (or vegetable stock)
In addition
salt
peppers
3 Tbsps butter
1 cup Parmesan (grated)
How healthy are the main ingredients?
chickenMushroomParmesanolive oilgarlic clovethyme

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Dice the squash and add to the pan. Cook for 10 minutes or until softened. Stir in the torn mushrooms and thyme and cook for a few minutes.
3.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.

Season and remove from the heat. Add the butter and Parmesan and leave to melt into the risotto. Serve immediately.