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​Butternut Squash, Leek & Mushroom Risotto



Serves 4 -6


Preparation Time: 10 minutes

Cooking Time: About 30 minutes


This dish can be varied by using an assortment of wild mushrooms




115g / 4 oz butter

Olive Oil

1 large onions, finely chopped

2 large leeks cut into 1 cm sections

3-4 fat garlic cloves, crushed

225g / 8 oz risotto rice (I use Arborio)

2 glasses of White Wine, or more!

1 1/2 ltrs / 2 pints chicken stock

345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms

Medium sized Butternut Squash

55g / 2 oz parmesan cheese

Sea Salt

Freshly ground black pepper

Fresh parsley






  1. Pre-heat the oven to 180C.

  2. Cut the butternut squash in half lengthways, brush with olive oil and season and roast for about an hour, check to see that it is not burning but has become softened.

  3. Whilst the squash is roasting, melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion, leeks and garlic.   Cook gently until softened slightly, do not brown.

  4. Thinly slice the mushrooms and stir into the mixture for three minutes.

  5. In a separate pan, cook the rice and make sure it is well coated with the oil, butter and vegetable juices.

  6. Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.  

  7. Gradually add the warmed stock and stir continuously.  This process can take up to 30 minutes, the rice needs to be soft with just a little bite.

  8. About ten minutes before the end of cooking time, add the vegetables.

  9. Finally grate two thirds of the Parmesan and stir this into the rice mixture and shave the remainder of the cheese into large flakes.

  10. Adjust the seasoning and spoon the mixture into a serving dish together with the butternut squash.  It can either be added to the risotto or served as an accompaniment.  Garnish with Parmesan shavings and chopped parsley.


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