Butternut squash, shitake and walnut risotto

This risotto is such a great autumn dish, I just love the colours of it! It’s really easy to make too.

Prep: 5mins

Cook: 40mins

Ready in: 45mins

Serving Size: 4

Dietary info: Dairy Free Vegan Vegetarian Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 1 butternut squash
  • 1 onion
  • 300g arborio rice
  • 200g shitake mushrooms
  • 2 garlic cloves
  • Knob of butter
  • 600ml vegetable stock
  • 50g walnuts
  • Parmesan for garnish

How To Make It

  • Step 1.

    Heat the oven to 180. Peel and dice 1 butternut squash and place in a baking tray with a sprinkle of olive oil and salt. Roast for 15-20 minutes until soft.
  • Step 2.

    Dice an onion and fry in a little olive oil for a few minutes. Add 300g arborio rice, 200g chopped shitake mushrooms, 2 chopped garlic cloves and a knob of butter and mix well for 2 minutes so that the butter coats the rice.
  • Step 3.

    Ladleful by ladleful add 600ml stock to the rice until absorbed. This will take around 18-20 minutes. When almost all of the stock has been absorbed add the squash.
  • Step 4.

    Dry fry 50g walnuts in a pan for 2-3 minutes then allow to cool. Crush then by hand then sprinkle over the risotto along with some grated parmesan.

Serve & Enjoy

Nutritional Info

Butternut squash is a really good source of vitamins A-C, Calcium, Iron and Fibre. Walnuts are little powerfoods of vitamins, protein and omega-3 too.

At Dad's Table

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