Fall Squash and Mushroom Risotto, a delicious rice dish with fallen vegetables for your dinner, here’s how to make it easily at home.
- 200g Arborio Rice
- 350 grams button mushroom
- 1/4 squash
- 20 cl white wine
- 1 onion
- 1 liter hot vegetable broth
- a few parsley leaves
- grated cheese
First cut the squash into slices, sprinkle them with olive oil, season and place them on a baking sheet covered with baking paper and in the oven at 180 degrees.
Then peel and chop the chickpeas and brown them in a vessel with olive oil, stirring with a wooden spatula.
Then pour the Arborio rice on top and keep stirring on medium heat.
Pour the white wine over the top and keep stirring until the rice absorbs the liquid.
Once you see that there is no more liquid in the pot, slowly add the hot vegetable broth and stir with a spatula for 15 to 17 minutes.
Cut the mushrooms into slices then brown them in a pan with olive oil while stirring.
Take your squash slices out of the oven, remove the skin – this is very easy after roasting squash – cut them into pieces and add them to the rice and season.
Then add the mushrooms and stir with a spatula.
Finally, you have your Fall Squash and Mushroom Risotto, serve with Parmesan and parsley and enjoy your meal.