Ingredients
Equipment
Method
- Heat a tablespoon of olive oil in a pan over medium heat and add diced butternut squash; cook for about 10 minutes until tender and slightly caramelized.
- In the same pan, add remaining olive oil and butter, then sliced mushrooms; sauté for 5–7 minutes until golden and soft.
- In a separate large pot, melt a knob of butter and fry the chopped onion and garlic until translucent (about 3–4 minutes).
- Add arborio rice to the pot and stir for 2 minutes to coat each grain in butter.
- Gradually add warm broth, ladle by ladle, stirring continuously until the liquid is absorbed; repeat for 18–20 minutes.
- Once the rice is al dente, fold in the reserved squash and mushrooms, then stir in the grated Parmesan and optional sour cream. Adjust seasoning and garnish with parsley before serving.
Nutrition
Calories: 320kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg
Notes
If you're short on time, you can roast the squash in the oven at 400°F for 20 minutes instead.
Substitute arborio rice with carnaroli or vialone nano for similar results.
Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth.
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