Best Butternut Squash Risotto
Rice is such a great vessel to pick up flavors. My Best Butternut Squash Risotto is meaty with the mushrooms and so creamy from the squash.
Servings 6 people
Calories 375kcal
Ingredients
- 2 Cups Arborio rice
- 1 Whole Butternut Squash cubed and small dice
- 1 Tbsp Olive oil
- 1/2 Whole Yellow onion diced
- 3 Cups Vegetable stock
- 1 - 2 Cup Butternut squash puree
- 1 Pint Mushrooms sliced
- 1/4 Cup Parmesan cheese
- 1 Cup White wine
- 2 Tsp Salt
- 2 Tsp Ground Black pepper
- 2 Tsp Oregano
Instructions
- Begin by roasting the butternut squash for 40 - 45 minutes in a 350 degree oven. Let cool. Hold the small dice for plating. Place the rest of the roasted squash in a blender and puree until all the squash is mixed. Set aside.
- Next, heat the oil in a large coated pan - I used my Staub cast iron. Once warm, add the onion and spices - cook for 3 - 4 minutes.
- Meanwhile, heat the vegetable stock in a pot and simmer. As well as saute the mushroom until the water is cooked out and they have browned. Set aside when done.
- Next, add the arborio rice to the onions and toast for 2 minutes stirring frequently.
- Begin adding the stock to the rice one to two ladles at a time and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually.
- After the second stock has been absorbed, add the butternut squash. Mix well and let some of the liquid cook out. Begin adding more stock now a ladle at a time. Check the rice for doneness. If the rice is not soft, continue adding stock until the rice is complete.
- Finish by adding in the mushrooms, parmesan cheese and small diced butternut squash. Cook for 2 more minutes and mix well.
- Serve and enjoy!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 375kcal | Carbohydrates: 68g | Protein: 8g | Fat: 4g