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You are here: Home / Butternut Squash / Butternut Squash & Mushroom Risotto

Butternut Squash & Mushroom Risotto

Published: Dec 21, 2012 · Modified: Dec 21, 2012 by Felicia Lim · This post may contain affiliate links

Imagine this with me.

It’s a cold, windy night, and you can hear it pouring outside. Diagonal streaks of rain are patterned on your window panes, and you’re glad you’re safe at home, warm and snug in your kitchen, instead of being stuck in the raging storm.

Your stomach growls softly, because you haven’t eaten since the early afternoon, and you’re starving for something warm, homemade, nutritious and flavorful.

And then you start to chop, dice and mince ingredients, sauteing onions and garlic in a wok and breathing in the seductive smells of caramelized onions intertwined with slightly toasted garlic.

Adding in diced butternut squash and sliced mushrooms, you watch the splash of color unfold before you, and then you pour in rice and vegetable stock. Stirring the ingredients continuously in a figure-8 motion, you are mesmerized as the ingredients cook and simmer, and soon the rice expands as it absorbs the stock, growing before your eyes.

The sweet aroma of butternut squash rises and swirls around you,  and you continue stirring the big wok of rice.

The rice has turned an orange-yellow, stained by both the butternut squash and the vegetable stock, and has transformed into a thick, creamy risotto, ready to be savored slowly, accompanied with a glass of chilled white wine.

Butternut squash & mushroom risotto1

Warm & comforting- Butternut squash & mushroom risotto for the soul

After your eyes have fully appreciated the gorgeous dish you’ve just made, you dig in anxiously into your bowl, and scoop a large spoonful of warm, beautiful risotto for the soul.

The rain is still pattering on your window panes, but you no longer notice it. You’re not feeling cold anymore. You can only focus on the glorious spoonful of delight right before you, and you finally give in and try it.

Ahh..This is what the fruits of your labor taste like – comforting, sweet and rich. Butternut squash and mushroom risotto, for your soul.

Butternut Squash Risotto3

Would like a spoonful of comforting, rich & sweet risotto?


BUTTERNUT SQUASH & MUSHROOM RISOTTO (Serves 4)

Ingredients:

1) 1 small butternut squash, peeled and diced
2) 200g of fresh mushrooms, sliced
3) 1 large onion, chopped
4) 1 large clove of garlic, minced
5) 20g of butter
6) 1.2 liters of vegetable stock
7) 300g of arborio rice (for risottos)
8) Salt & pepper as needed

Steps:

1) Peel and dice butternut squash, chop onion, mince garlic and slice mushrooms
2) In a wok, saute onions and garlic for a few minutes until onions start to turn transparent
3) Add in diced butternut squash and stir-fry for 10 – 15 minutes on low to medium heat
4) Once butternut squash turns slightly softer, add in sliced mushrooms and stir well
5) Add in rice and stir for 1-2 minutes (to allow rice to absorb the flavors)
6) Add in 3/4 the amount of vegetable stock and and stir in figure-8 motion
7) Add in butter and stir
8) As rice starts absorbing the liquid and expands, add in more vegetable stock and keep stirring
9) Repeat step 7 for as long as necessary until rice reaches a chewy cooked consistency
10) Add salt & pepper to taste
11) Serve piping hot with grated cheese if desire


Saute onions and garlic for a few minutes until onions start to turn transparent:
DSC06820

Add in diced butternut squash and stir-fry for 10 – 15 minutes on low to medium heat:
DSC06821

Add in sliced mushrooms & stir well:
DSC06827

Add in rice:
DSC06829

Stir for 1-2 minutes (to allow rice to absorb the flavors):
DSC06830

Add in 3/4 the amount of vegetable stock and and stir in figure-8 motion:
DSC06831

Add butter and more vegetable stock as necessary:
DSC06833

Rice has absorb all the liquid and has reached a chewy, cooked consistency:
DSC06834

Thick, creamy butternut squash & mushroom risotto:
DSC06837

Butternut squash & mushroom risotto for the soul:
Butternut Squash Risotto2

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

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Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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