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All Year
30 min
Serves 4
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Roasted Butternut Squash Risotto with Mushrooms

Risotto is the ultimate comfort food. This recipe incorporates butternut squash, mushrooms and white wine. Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!

Ingredients

  • 3-4c vegetable stock
  • 1/4c minced chives
  • 1 shallot, minced
  • 2T Butternut Squash Seed Oil
  • 2c diced mushrooms (portabella or other)
  • 2c cubed butternut squash (frozen/defrosted)
  • 1c Arborio rice
  • 1/2c white wine
  • 1/2t Italian Sea Salt
  • 1/2t fresh grated pepper
  • 2T unsalted butter
  • 1/3c grated parmesan cheese
  • Juniper Berry Balsamic

Directions

  • 1. Simmer stock in pot.
  • 2. In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
  • 3. Add 2T Butternut Squash Seed Oil, add 2T butter, stir in parmesan. Serve immediately. Drizzle with Juniper Berry Balsamic.

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Recipe Products

  • Butternut Squash Oil

    Butternut Squash Oil

    Pick A Size - 200 mL or 375 mL:

  • Juniper Berry Balsamic Vinegar

    Juniper Berry Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL:

  • Italian Sea Salt

    Italian Sea Salt

    Size: