Butternut & Mushroom Risotto: A Flavorful, Healthy Delight

Looking for a comforting dish that’s both healthy and full of flavor? Try this Butternut & Mushroom Risotto! The sweetness of butternut squash perfectly complements the savory mushrooms, making this a fall favorite that’s sure to please.

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 250g mushrooms, quartered
  • 1 cup arborio rice
  • 2 tbsp olive oil
  • 1/4 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 4 cups vegetable stock
  • 1/4 cup parsley
  • Juice from 1 lemon
  • Kosher salt and black pepper to taste

Method:

  1. Preheat oven to 200°C. Toss squash and mushrooms with 1 tablespoon olive oil and 1 teaspoon salt. Roast for 15 minutes, flip, and roast for another 10-15 minutes until tender.
  2. Heat 1 tablespoon olive oil in a skillet and sauté onions for 3-4 minutes. Add garlic; cook for 1-2 minutes. Stir in rice and toast for 2-3 minutes.
  3. Add white wine (if using) and stir until absorbed. Gradually add vegetable stock, stirring after each addition. Continue until rice is tender and liquid is absorbed.
  4. Stir in roasted veggies, lemon juice, and parsley. Serve hot!

This dish is a healthy, hearty meal that’s perfect for any season!

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