Main Dishesdeliciouslyella
Mushroom & Butternut Squash Risotto
Mushroom risotto is such a classic, delicious dish and we loved making this recipe for you. We love the creaminess that the almond milk provides, but feel free to switch this for water if you prefer.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 180C (350F), fan setting.
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.
butternut squash0.5olive oil1 tablespoon
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.
4
Place a deep pan over a medium heat and add about a tablespoon of olive oil.
olive oil1 tablespoon
5
Once the oil is warm, add the onion, garlic, celery and some salt and pepper and cook for ⏱️ 10 minutes, until soft.
onion1garlic2 cloves
6
Add the chestnut mushrooms and rosemary and cook for ⏱️ 2 minutes before adding the rice.
chestnut mushrooms7 ozdried rosemary1 teaspoon
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.
nutritional yeast2 tablespoonscauliflower0.5
8
Add about 200ml of the almond milk and 200ml of the reserved mushroom water.
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.
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.
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