Butternut Squash Mushroom Risotto
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
511 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Butternut Squash Mushroom Risotto
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Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.
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Ingredients
- 1 lb butternut squash
- 1 Lb mixed wild mushrooms
- ½ Cup freshly grated parmesan plus more to taste
- 2 Cup Brown Arborio Rice
- 7-8 Cups vegetable stock heated
- 2 Stalks celery chopped
- 1 Medium sweet onion diced
- 4 garlic cloves minced
- ½ Tsp dried thyme
- 3 Tbsp olive oil divided
- Kosher salt and ground pepper, to taste
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Instructions
- Cut off both the ends of butternut squash and peel with a vegetable peeler. Scoop the seeds out of the middle cavity with a spoon. Cut each section in half, then dice it into cubes.
- Bring 1 inch of water to boil in a large saucepan or wok and add in a bamboo steamer. Add squash into the steamer, cover, and steam for about 12-15 minutes, or until fork-tender. Place the squash into a bowl and set aside. (see notes)
- Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and sauté until nicely golden brown. Season with some salt and pepper, remove from the heat and set aside.
- Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and sauté for about 2 to 3 minutes. Stir in garlic and sauté until fragrant.
- Add the rice and cook stirring constantly for about 1 minute. Immediately stir in 2 cups of chicken stock and cook, stirring frequently until liquid is reduced.
- Repeat using all the stock, and cook until rice is tender and cooked through. Meanwhile, in a blender, add steamed butternut squash cubes and 1/2 cup of Parmesan; Puree until smooth and creamy.
- Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms stir well and adjust the flavors according to your taste.
- Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!
Notes
- If you don't have a bamboo steamer, you may use any vegetable steamer or just steam or boil them in boiling water for about 5 minutes until they are fork-tender.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
78g
(26%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
556mg
(23%)
Potassium
1078mg
(31%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
8176IU
(164%)
Vitamin C
20mg
(22%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 556mg | 23% |
| Potassium | 1078mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 8176IU | 164% |
| Vitamin C | 20mg | 22% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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