Creamy Mushroom Risotto with Roasted Butternut Squash

Allergens

Gluten (in original version) - Dairy (Lactose)

Ingredients

• 1.5 cups Arborio rice (gluten
• free)
• 4 cups vegetable broth (gluten
• free)
• 2 cups chopped butternut squash
• 1 cup sliced cremini mushrooms
• 1/2 cup grated Parmesan cheese (gluten
• free)
• 1/3 cup white wine
• 1/4 cup chopped fresh parsley
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (205°C). Toss the butternut squash in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20 minutes or until tender.
2. In a saucepan, warm the vegetable broth over low heat.
3. In a large, heavy bottomed pan, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the Arborio rice to coat, and cook for 1 minute.
5. Pour in the white wine, stirring constantly until absorbed.
6. Add the warm vegetable broth, one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and cooked through.
7. Stir in the mushrooms, cooking until tender, about 5 minutes.
8. Remove from heat and gently fold in the Parmesan cheese and parsley. Season with salt and pepper to taste.
9. To serve, plate the risotto in a circle, topping it with roasted butternut squash. Garnish with additional parsley and a sprinkle of Parmesan cheese.

Chef’s Insight

To achieve the perfect creamy texture, slowly add the vegetable broth while stirring constantly.

Notes

This recipe is easily adaptable to different dietary restrictions and preferences.