Mushroom Risotto with Butternut Squash

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Average: 4.3 (3 votes)
(3 votes)
Mushroom Risotto with Butternut Squash
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
534
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie534 cal.(25 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E2.6 mg(22 %)
Vitamin K20.8 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid2.5 mg(42 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C19 mg(20 %)
Potassium790 mg(20 %)
Calcium205 mg(21 %)
Magnesium55 mg(18 %)
Iron2.7 mg(18 %)
Iodine28 μg(14 %)
Zinc2.5 mg(31 %)
Saturated fatty acids10 g
Uric acid164 mg
Cholesterol35 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
250 grams Mushrooms
500 grams Butternut squash
1 onion
1 garlic clove
3 Tbsps olive oil
3 Tbsps butter
300 grams Arborio rice
100 milliliters dry white wine
800 milliliters Vegetable broth
1 bay leaf
1 pc organic Lemon peel
50 grams grated Parmesan
salt
freshly peppers (ground)

Preparation steps

1.

Clean the mushrooms and cut into slices. Cut the pumpkin flesh into pieces. Peel the onion and garlic and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Sauté the mushrooms in 2 tablespoons hot oil briefly and take out of the pot. Heat the remaining olive oil and 1 tablespoon butter in a saucepan, sauté onions and garlic until soft, then add the pumpkin and the rice and continue to cook, stirring, until the rice looks translucent. Add white wine and cook, stirring, until evaporated. 

2.

Add the bay leaf and lemon zest. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Remove the lemon peel and bay leaf. Stir in the mushrooms, Parmesan and the remaining butter into the risotto. Season with salt and pepper.

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