Squash & Mushroom Risotto

Step 1

Heat a drizzle of olive oil in a frying pan over medium heat. Add the butternut squash. Season with salt & pepper. Cover & cook for 10-12 min, stirring occasionally, until tender & easily pierced with a knife.

Step 2

Meanwhile, clean & quarter the mushrooms, then peel & thinly slice the shallots.

Step 3

Bring the veggie broth to a simmer in a saucepan next to the frying pan. Make sure the broth is well-seasoned, adding salt if necessary.

Step 4

Check the squash. When it's tender, transfer to a dish & set aside.

Step 5

Heat a drizzle of olive oil in the same pan over medium heat. Add the shallots & mushrooms. Season with salt, pepper & Italian seasoning (if you have any). Sauté for 4-5 min, stirring often, until the shallots are translucent & the mushrooms have softened.

Step 6

Grate in the garlic, add the arborio rice & cook for 2 min, stirring to combine everything.

Step 7

Pour in the white wine & stir until it's absorbed.

Step 8

Add a ladle of simmering veggie broth to the rice & stir until it's absorbed. Continue with the remaining stock until the rice is cooked & creamy, about 20-25 min. Add more liquid as needed.

Step 9

When the rice is tender, stir in the pre-cooked squash & parmesan. Remove from the heat.

Step 10

Serve the squash & mushroom risotto on a plate. Sprinkle with extra grated parmesan, if you have any left, & season to taste with salt & pepper. Enjoy!