Autumnal Risotto with Butternut and Mushrooms

An autumnal risotto made with woody mushrooms and sweet butternut squash. Perfect for when the days grow colder and you want comfort food!

This was made with vegetables my Onperfekt box. Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service. Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.

October 15, 2024

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Autumnal Risotto with Butternut and Mushrooms

200g butternut squash
250g mushrooms
1 onion
1 garlic clove
30g butter
1 tbsp olive oil
200g risotto rice
100ml white wine
650ml chicken stock

To finish:
50g parmesan, grated
20g butter
1 tbsp tarragon, chopped
two handfuls of ruccola, chopped
salt and pepper

Serves 2

Prep all the veg: Peel the butternut and cut into 1cm cubes. Quarter the mushrooms. Peel and finely chop the onion. Peel and crush the garlic clove.

Heat 15g butter in a frying pan, fry the musrooms with a pinch of salt for a few minutes until all the juices are released and the mushrooms are browned. Set aside.

Heat the remaining 15g butter in a heavy-bottomed saucepan and fry the onion for 3 minutes until softened. Add the garlic and fry for another minute, then add 1 tablespoon of olive oil and the butternut cubes and sweat for 2 minutes, while stirring.

Add the rice and fry for another minute while stirring. Deglaze with the white wine and keep stirring.

Once the risotto rice has absorbed all the wine, gradually add the stock to the rice – a ladle at a time, stirring between each addition and only adding more liquid once all the liquid has been absorbed.

Once the risotto is done, season with pepper and stir through the fried mushrooms, parmesan and butter. Then add the tarragon and most of the ruccola. Season with pepper and serve immediately, topping each portion with a handful of more ruccola.

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