One-Pan Butternut Squash Risotto with Mushrooms

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.

  • Serves: 4
  • Time: 70 Mins
  • Category: side dish, lunch, main course, main dish, dinner
  • Health Rating: 40.0

Ingredients


Table
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Instructions

Step 1: In a large pot, bring salted water to a boil.

Ingredients:

  • water

Equipment:

  • pot

Step 2: Peel, deseed, and cut butternut squash in 1/4” cubes.

Ingredients:

  • butternut squash

Step 3: Cook butternut squash cubes for 10 minutes.

Ingredients:

  • butternut squash

Step 4: Drain and roughly mash with a fork, season with curry powder, and set aside.

Ingredients:

  • curry powder

Step 5: Place pan back on burner and melt butter over medium heat.

Ingredients:

  • butter

Equipment:

  • frying pan

Step 6: Cook shallots until translucent (and delicious smelling), about 2 minutes.

Ingredients:

  • shallot

Step 7: Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.

Ingredients:

  • olive oil
  • garlic
  • rice

Step 8: Add mushrooms and stir for another minute. Now is a good time to season with salt and pepper, but be careful...the stock contains salt, the cheese is salty, and the butternut squash was cooked in salt water. If you want to be safe, only season at the very end before serving.

Ingredients:

  • butternut squash
  • salt and pepper
  • mushrooms
  • cheese
  • stock
  • water
  • salt

Step 9: Add one cup of stock and stir occasionally until most of the liquid is absorbed.

Ingredients:

  • stock

Step 10: Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.

Ingredients:

  • stock

Step 11: Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.

Ingredients:

  • butternut squash
  • cheese
  • herbs
  • stock

Step 12: Keep stirring, and after a total rice cooking time of about 20 minutes, the rice should be al dente and you’ll have a creamy, fantastic smelling risotto that can't wait to be served on pre-warmed dishes.

Ingredients:

  • rice

Step 13: Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.

Ingredients:

  • cheese
  • herbs


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories481.63 kcal24.08%
Fat13.26 g20.4%
Saturated Fat5.49 g34.29%
Carbohydrates80.58 g26.86%
Net Carbohydrates72.99 g26.54%
Sugar11.15 g12.39%
Cholesterol23.93 mg7.98%
Sodium966.69 mg42.03%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein13.7 g27.39%
Vitamin A24406.35 IU488.13%
Copper5.1 mg255.01%
Vitamin C53.34 mg64.66%
Manganese1.28 mg64.2%
Folate206.09 µg51.52%
Vitamin B39.45 mg47.26%
Vitamin B10.64 mg42.69%
Potassium1308.1 mg37.37%
Vitamin B60.73 mg36.5%
Fiber7.59 g30.36%
Magnesium111.72 mg27.93%
Iron5.02 mg27.89%
Selenium19.19 µg27.41%
Vitamin E4.06 mg27.07%
Phosphorus260.43 mg26.04%
Vitamin B20.44 mg26.01%
Vitamin B52.39 mg23.92%
Vitamin K21.5 µg20.48%
Calcium179.2 mg17.92%
Zinc1.75 mg11.67%
Vitamin B120.08 µg1.36%