BUTTERNUT SQUASH & MUSHROOM RISOTTO
Calories
Protein
Carbs
Fats
BUTTERNUT SQUASH & MUSHROOM RISOTTO (V)
Servings: 2
Nutritional values per serving:
calories 420, protein 9.5g, fat 16.7g (saturated 7.4g), carbs 52.8g (sugar 6.9g), sodium 436mg
INGREDIENTS
- 2 tsp (10g) olive oil
- 1 tsp (5g) butter
- 2 shallots, finely diced
- 1 clove garlic, finely chopped
- 250g diced butternut squash
- 150g chestnut mushrooms, thinly sliced
- 100g arborio risotto rice (arborio or carnaroli)
- 50ml dry white wine
- 200ml warm vegetable stock
- handful (15g) chives, finely chopped
- 40g Cambozola blue Brie cheese or other creamy blue cheese, diced
METHOD
- Heat the olive oil and butter in a large frying pan on medium heat. Fry the shallots, garlic and butternut for 3 minutes. Add the mushrooms and cook for a further 3 minutes.
- Add the rice and stir to coat with olive oil and butter. Add the wine and continue cooking until almost all the wine has been absorbed.
- Add warm stock a ladle at a time and continue to gently cook the rice until tender, stirring often. Allow the stock to be completely absorbed before adding the next ladle of stock. This will take about 15-20 minutes. If you run out of stock before the rice is done, you can add some boiling water.
- Add the cheese and chives and gently stir until the cheese has melted and been incorporated into the risotto. Season with freshly ground black pepper and salt if needed.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food