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.
- 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
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.