Butternut squash risotto
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This is a must-make and it’s definitely the most delicious meal that I’ve made all month. It’s a butternut squash risotto with mushroom, garlic, and finely grated asiago cheese. So creamy, so easy to make, and tastes 10x better than the restaurant variety. It’s also what I consider to be a healthier version than most risottos and is vegetarian (and simple to convert to a vegan version).
Ingredients
1 cup risotto rice or arborio rice
1 pound butternut squash, peeled and diced into 1/2-inch chunks
10 ounces mushrooms, sliced
3 cups vegetable stock
5 garlic cloves
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
asiago cheese, finely grated, for garnish
Instructions
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