Butternut squash and mushroom risotto

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Prep time:

Cook time:

Serves: 3

By bamboobutton

(6 Votes) 7

Ingredients

  • 1 onion finely chopped

  • 1 pint vegetable stock

  • 1/2 butternut squash

  • 200g risotto rice

  • 1 clove garlic finely chopped

  • 1 tbsp coriander seeds

  • 1 handful nuts chopped, optional

  • 2oz Parmesan grated

  • 1 knob butter

  • 1 bag mushrooms sliced if big

Method

  1. Preheat oven to 190C/Gas Mark 5.
  2. Scoop the seeds out of the butternut squash and put them aside. Chop squash into 1/4 inch chunks.
  3. Grind the coriander seeds (I use a rolling pin and a plastic measuring jug) with the salt and pepper, mix in 1 tbsp oil and spread the mixture well over the butternut squash. Put in the oven for about 30 minutes.
  4. Now have a sit down for 15 minutes.
  5. Time to make the risotto: heat 1 tbsp oil and the knob of butter in a pan, add the onion, mushrooms and garlic and cook until soft.
  6. Add the risotto rice and fry until it starts to look transparent. Add the stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir well all the time. This should take about 15 minutes.
  7. Take the butternut squash out of the oven and sprinkle over the seeds you put aside. Sprinkle over nuts, too, if using. Put back in oven for 5- 10 minutes.
  8. When squash has cooked, add it to the risotto mix. Add the grated cheese, mix and serve.

Additional Information

  • Egg Free

  • Vegetarian

  • Main Course

  • Rice

  • cheese

  • mushroom

  • squash

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Your comments

  • Thehusbandsatcricketagain 02/11/11 21:10

    this was lovely,really tasty.I substituted the mushrooms for the remains of last nights roast chicken as had no m/rooms in but still was tasty so will definately be making this one again

  • thx1138 13/10/10 19:40

    Made this on Monday. It was delicious. I threw in a glass of good quality organic cider which added another nice dimension to the flavour. Sadly ds wasn't enamoured but dh and I were very impressed.

  • Carrotfly 09/11/09 10:08

    Adding crumbled stilton to the finished risotto gives an additional kick to this receipe.

  • PoppetOne 21/10/09 21:00

    Very easy recipe but the seeds didn't toast very well. Made it twice now as a quick sunday lunch (a hit with DH and his hungover friend!)and after a hard day - soooo easy.

  • greenblanket 06/10/09 20:33

    Amazingly quick and easy and very delicious. My 10mo loved it too. My seeds didn't toast well in the oven so I didn't include them. The nuts were a nice touch though.

  • Shelpit 23/09/09 18:50

    Just tried it and it was delicious. Best of all everything needed was in the cupboard or fridge. If you don't have risotto rice to hand, ordinary pudding rice is an excellent substitute.

  • bamboobutton 16/09/09 16:20

    my 18mo wolfed it down so it must be good!