One-Pan Butternut Squash Risotto with Mushrooms
You can never have too many Mediterranean recipes, so give One-Pan Butternut Squash Risotto with Mushrooms a try. This recipe serves 4 and costs $2.31 per serving. Watching your figure? This gluten free recipe has 482 calories, 14g of protein, and 13g of fat per serving. Head to the store and pick up sage, curry powder, chicken stock, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by spoonacular user maplewoodroad. Users who liked this recipe also liked Butternut Squash Risotto Stuffed Mushrooms, Steel-Cut Oat Risotto with Butternut Squash and Mushrooms, and Butternut Squash Risotto.
Prep Time:
18 mins
Cook Time:
52 mins
Total Time:
70 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •2 lb butternut squash
- •1 c arborio rice
- •3 c chicken stock
- •0.5 c shallot
- •3 garlic cloves
- •2 c mushrooms
- •2 Tbsp butter
- •1 Tbsp olive oil
- •0.3 tsp curry powder
- •1 Tbsp sage
- •1 Tbsp parsley
- •3 Tbsp parmesan cheese
- •1 tsp salt and pepper
Directions
In a large pot, bring salted water to a boil.
Peel, deseed, and cut butternut squash in 1/4” cubes.
Cook butternut squash cubes for 10 minutes.
Drain and roughly mash with a fork, season with curry powder, and set aside.
Place pan back on burner and melt butter over medium heat.
Cook shallots until translucent (and delicious smelling), about 2 minutes.
Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.
Add mushrooms and stir for another minute. Now is a good time to season with salt and pepper, but be careful...the stock contains salt, the cheese is salty, and the butternut squash was cooked in salt water. If you want to be safe, only season at the very end before serving.
Add one cup of stock and stir occasionally until most of the liquid is absorbed.
Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.
Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.
Keep stirring, and after a total rice cooking time of about 20 minutes, the rice should be al dente and you’ll have a creamy, fantastic smelling risotto that can't wait to be served on pre-warmed dishes.
Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.
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