Mushroom and Butternut Squash Risotto

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Mushroom and Butternut Squash Risotto
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
884
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie884 kcal(42 %)
Protein64.88 g(66 %)
Fat39.55 g(34 %)
Carbohydrates69.56 g(46 %)
Sugar added0 g(0 %)
Roughage6.42 g(21 %)
Vitamin A769.05 mg(96,131 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.57 mg(52 %)
Niacin33.18 mg(277 %)
Vitamin B₆1.01 mg(72 %)
Folate29.98 μg(10 %)
Pantothenic acid2.42 mg(40 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C52.23 mg(55 %)
Potassium719.85 mg(18 %)
Calcium618.7 mg(62 %)
Magnesium68.83 mg(23 %)
Iron3.56 mg(24 %)
Iodine0.75 μg(0 %)
Zinc3.11 mg(39 %)
Saturated fatty acids19.45 g
Cholesterol193.93 mg

Ingredients

for
4
Ingredients
2 tablespoons
3 tablespoons
1
onion (peeled and finely chopped)
2 cloves
garlic (finely chopped)
1
Butternut squash (peeled, halved and deseeded)
2 ½ cups
Mushrooms (any variety)
1 tablespoon
2 cups
cup
4 cups
chicken (or vegetable stock)
In addition
3 tablespoons
1 cup
How healthy are the main ingredients?
olive oiloniongarlicButternut squashMushroomchicken

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.