This summer I have been cooking a lot for my family and friends. While deciding what to make, I was given a few requirements. Firstly, the dish had to be vegetarian, and secondly, it had to include either mushroom or butternut squash. I do love butternut squash it is so delectable and there are so many different ways to make it. Immediately I wanted to use both the delicious ingredients so after searching for plenty of options, a quiche, a tart, I came across a wonderful risotto! To kick it up a notch I decided to go for the wild option and use wild mushrooms. It was enjoyed by everyone at the table, so its only fair for me to share it with you and for you to taste it!
You will need:
300g of peeled and cubed Butternut Squash (1/2-3/4 of squash)
2 tbsp of extra virgin olive oil
500ml – 1 litre of boiling water
300g of any type of wild mushroom you can get your hands on. (I went for Shiitake, Girolle, Oyster, Shiro Shimeji, I also put a few button mushrooms)
4 Garlic cloves
260g of Arborio rice
1 1/2 vegetable cubes
Parmesan Cheese to sprinkle over the top.
A dash of Truffle oil (optional)
Sea salt & Black pepper to taste
Making the Risotto:
Preheat your oven at 200 C.
Place the peeled and cubed squash on a baking tray and toss with a tablespoon of olive oil. Place evenly on the tray and put in the oven for 20 minutes, stirring after 10 minutes. Set to one side.
Place the vegetable stock cubes into the boiling water to create the liquid for the risotto.
Chop up the garlic, shallot and mushrooms. Heat 2 tablespoons of olive oil in a large pan. Add the garlic, shallot and mushrooms, saute for roughly 10 minutes until the mushrooms are slightly brown in colour. Add rice, cook for 30 seconds making sure you are constantly stirring. Add liquid little by little 100-150ml at a time till it is absorbed by the rice, cover pan, medium heat. Depending on how cooked you like your rice you can add more or less stock, for this dish I used 800ml. Add the butternut squash a stir around so it is covered by the rice.
Sprinkle some Parmesan on the top and serve.
I hope you enjoy this dish as much as I did!