Mushroom & Butternut Squash Risotto
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
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Ingredients
4 servings
- Half a medium butternut squash
- 1.5 oz dried porcini mushrooms
- 400ml water
- 1 large onions
- 2 cloves garlic
- 2 sticks of celery
- 7 oz chestnut mushrooms
- 1 teaspoon dried rosemary
- 9 oz arborio rice
- 1 mushroom stock cube
- 2 tablespoons nutritional yeast
- Half a cauliflower
- 13.5 fl oz almond milk
- 1 tablespoon olive oil
- 1 handful of parsley
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180C (350F), fan setting.
Step 2
Place the butternut squash in a baking tray with a drizzle of olive oil and a sprinkle of salt and roast in the oven for 35–40 minutes, until soft.
Step 3
Soak the dried mushrooms in the boiling water for the amount of time stated on the back of pack, as these times differ. After they have been soaking for the correct amount of time, drain, reserving the soaking liquid.
Step 4
Place a deep pan over a medium heat and add about a tablespoon of olive oil.
Step 5
Once the oil is warm, add the onion, garlic, celery and some salt and pepper and cook for 10 minutes, until soft.
Step 6
Add the chestnut mushrooms and rosemary and cook for 2 minutes before adding the rice.
Step 7
Let this mix with the veg for 30 seconds or so, before adding the stock cube (or bouillon powder), nutritional yeast, soaked mushrooms and cauliflower.
Step 8
Add about 200ml of the almond milk and 200ml of the reserved mushroom water.
Step 9
Bring to the boil, before reducing to a low–medium heat and leaving it to simmer for 20 minutes, adding the rest of the almond milk and stirring every few minutes to help make it creamy and ensure it doesn’t stick to the bottom of the pan.
Step 10
Once the squash is ready, add it to the risotto and cook for a further 10 minutes, adding more almond milk a splash at a time, if needed, until the rice is cooked through and the risotto is thick and creamy. Serve with a sprinkle of parsley.
Step 11
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