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Ingredients
Mushroom Risotto with Butternut Squash
- 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)
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.
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.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |