mediterranean · side dish

One-Pan Butternut Squash Risotto with Mushrooms

Name: One-Pan Butternut Squash Risotto with Mushrooms
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 (2-lb) butternut squash, peeled, seeded, and cut into 1/4” cubes; 1 c Arborio rice; 3 c chicken stock; 1 shallot, peeled and chopped (about 1/2 c); 3 garlic cloves, peeled and chopped; 2 c mushrooms, chopped; 2 Tbsp butter; 1 Tbsp extra-virgin olive oil; 1/4 tsp curry powder (optional); 1 Tbsp sage, chopped; 1 Tbsp parsley, chopped; 3 Tbsp (or more) grated Parmesan cheese; 1 tsp salt and pepper, each

“You can never have too many Mediterranean recipes, so give One-Pan Butternut Squash Risotto with Mushrooms a try. This recipe serves 4 and costs $2.31 per serving. Watching your figure? This gluten free recipe has 482 calories, 14g of protein, and 13g of fat per serving. Head to the store and pick up sage, curry powder, chicken stock, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by spoonacular user maplewoodroad. Users who liked this recipe also liked Butternut Squash Risotto Stuffed Mushrooms, Steel-Cut Oat Risotto with Butternut Squash and Mushrooms, and Butternut Squash Risotto.”

total: 1 h 10 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butternut squash2-lb, peeled, seeded, and cut into 1/4” cubes2 lb
Arborio rice1 cup
Chicken stock3 cups
Shallotabout 1/2 c, peeled and chopped½ cup
Garlic clovespeeled and chopped3
Mushroomschopped2 cups
Butter2 tbsp
Olive oil1 tbsp
Curry powderoptional¼ tsp
Sagechopped1 tbsp
Parsleychopped1 tbsp
Parmesan cheeseor more3 tbsp
Salt and peppereach1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.