Vegetarian Mushroom And Butternut Squash Risotto - cooking recipe

Ingredients

500 g butternut squash
250 g mushrooms, thickly sliced
1 green chili, chopped finely
3 medium onions, finely chopped
100 g parmesan cheese
2 liters vegetable stock
2 tablespoons cream
2 teaspoons sage
salt and pepper
500 g arborio rice
1 green pepper
250 ml white wine
3 garlic cloves, minced
2 ounces butter
1 tablespoon olive oil

Preparation

Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit.
Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli.
When soft and translucent, tip into a casserole dish and add the mashed butternut squash.
Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed.
Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes.
Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.