Butternut and porcini mushroom risotto

    1 hour

    Porcini mushrooms, freshly picked, and butternut squash celebrate their perfect marriage in this tasty dish.

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    Serves: 4 

    • 1 whole butternut squash, about 1kg
    • For the porcini
    • 1 tablespoon olive oil
    • 1 garlic clove, crushed
    • 300g fresh porcini mushrooms, sliced
    • salt, to taste
    • 120ml white wine
    • For the risotto
    • 1L vegetable stock
    • 45g butter, divided
    • 1 spring onion, finely sliced
    • 350g rice for risotto (Arborio or Carnaroli)
    • 120ml white wine
    • 100g grated Parmesan cheese
    • salt, to taste

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Cook the squash: preheat the oven to 200 C / Gas 6. Slice the butternut squash in half and scoop out seeds and pulp. Place on a baking tray, wrap in aluminium foil and bake for 30 to 40 minutes or till you can easily pierce the flesh with a fork. Remove from the oven, let cool slightly and then scoop out the flesh. Set aside. Discard the skin.
    2. Meanwhile, cook the porcini mushrooms: In a saucepan heat 1 tablespoon olive oil, add the garlic and cook gently for a few minutes until golden. Add the porcini and stir to coat in oil; season with salt. Turn up the heat, pour in wine and cook until the wine is absorbed. Bring back to medium heat and cook 5 to 6 minutes or until mushrooms are just soft.
    3. Prepare risotto: heat up the stock in saucepan and keep warm over low heat. In a large pan melt 30g butter and cook spring onion for a few minutes, until soft. Add the rice and toast for a few minutes, until the rice becomes translucent and has absorbed the oil.
    4. Turn up the heat, pour in the wine and simmer till the alcohol has evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully.
    5. Ten minutes before the end of cooking the rice, add the squash to the pan, 1/2 or 3/4 of the prepared flesh, according to taste. Set aside any remaining squash for future use. Five minutes before the end of cooking, add the porcini mushrooms and stir well.
    6. Off the heat, add remaining 15g butter and the grated Parmesan cheese. Let stand for a few minutes, then serve.

    Squash notes

    You probably won't need all of the butternut squash for this recipe. Save leftovers in the fridge or in freezer and use in soups, muffins or to fill ravioli.
    This recipe works well with other types of winter squash, such as delicata or pumpkin.

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