🧑🍳 Medium
⏲️ 25 min
Butternut Squash Risotto with Vegetable Julienne Strips
Ingredients
- 1 package of Veggie & Gourmet Matches
- Risotto rice
- 1 butternut squash
- 1 large onion
- 1 vegetable bouillon cube
- 200 grams of mushrooms (button mushrooms or chanterelles)
- Cream (or plant-based alternative)
- Olive oil
- Salt, pepper
The Step-by-Step Recipe
- Cut the squash into pieces, brush them with a little olive oil, and bake them in the oven for 15 minutes until golden brown.
- Slice the onion into thin strips, then sauté them in a hot skillet.
- Once the onions are translucent, add the risotto rice and pour in enough vegetable broth to cover it. Continue adding broth regularly once the liquid has been absorbed.
- Add the small pieces of squash
- In a skillet, sauté the julienned vegetables over high heat for 4 minutes in a drizzle of olive oil.
- Mix together the rice, squash pieces, and julienned vegetables, then add the mushrooms, which have been cut into small pieces beforehand
- Add plant-based cream.
- Mix everything together for a moment and enjoy!
