Vegetarian Mushroom And Butternut Squash Risotto

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 500 g butternut squash
• 250 g mushrooms, thickly sliced
• 1 green chili, chopped finely
• 3 medium onions, finely chopped
• 100 g parmesan cheese
• 2 liters vegetable stock
• 2 tablespoons cream
• 2 teaspoons sage
• salt and pepper
• 500 g arborio rice
• 1 green pepper
• 250 ml wine
• 3 garlic cloves, minced
• 2 ounces butter
• 1 tablespoon olive oil

Recipe

• 1 cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. scrape out the flesh and mash a bit.
• 2 heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. add the garlic and chilli.
• 3 when soft and translucent, tip into a casserole dish and add the mashed butternut squash.
• 4 heat the remaining olive oil and butter in the empty pan and add the arborio rice. fry for two minutes stirring continuously, then add the wine and stir until absorbed.
• 5 add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. this should take about 15 minutes.
• 6 mix the rice with the veggies in the casserole dish and stir well. add the cheese, salt, pepper, and the cream; serve immediately.