Butternut squash risotto

Butternut squash risotto with porcini mushrooms and amaretti biscuit crumble.

Serves: 4

Preparation time:  40 minutes

Cooking time:  20 minutes

0.0/5 stars Av. customer rating

You will need

  • 200g butternut squash
  • 100g finely chopped shallots
  • Splash of olive oil
  • 1 pack wild porcini mushrooms
  • 1 large onion
  • 2 sticks of celery
  • 2 carrots
  • 300g arborio rice
  • Black pepper to taste
  • Salt to taste
  • 100g amaretti biscuits
[]

Recipe Information

Step by step guide to making Butternut squash risotto

  1. To make the butternut squash cream, peel and dice the butternut squash.
  2. Chop the shallots finely and add to a frying pan with the butternut squash and olive oil.
  3. Cook the shallots until browned, then add water and cook for another 10-15 minutes.
  4. Blend the contents of the pan until smooth.
  5. For the rice, soften the mushrooms in hot water for at least 15 minutes, then prepare a vegetable stock by boiling the onions, celery and carrots. For every 1kg of rice, you need 1/2 litre of vegetable stock and 180g of finely chopped shallots.
  6. Toast the rice in a saucepan without burning it, then add the shallots and the vegetable stock.
  7. Boil until the stock has completely evaporated.
  8. Add the butternut squash cream and more stock and cook until it is ready.
  9. Add the mushrooms 3-4 minutes before you finish cooking.
  10. Serve the risotto in a bowl and top with the amaretti biscuit crumbs.

Summary of customer ratings and reviews

Nutritional information for Butternut squash risotto

Nutritional information for Butternut squash risotto

Nutrition type per serving
Calories 695 kcal
Total Fat 12.2g
Saturated Fat 1.7g
Salt 0.17g
Sugar 22.2g

This recipe is:

Here are your recipe ingredients

Add products to your trolley individually or simply add them all and remove any you don't need later.

Add all ingredients