Butternut squash-mushroom risotto

Butternut squash-mushroom risotto

Nov 23 2018


30-35 mn

Serves 6

This is a mix of rice and caulirice together. The easy part is that you start it on the stove and finish it in the oven while roasting the veggies....


  • 1 cup of arborio rice
  • 2 cups of caulirice
  • 1 cups of butternut squash, peeled cubed
  • 1 cups of mushrooms, I used cremini but any mushrooms works great here
  • 1 onion, chopped
  • 3 tbsp of olive oil
  • 2 tbsp of nutritional yeast (optional)
  • 1/3 cup of parmesan cheese
  • 1/3 cup of fresh chopped parsley
  • 2-3 cups of stock


Preheat the oven at 350F.

Start by prepping the veggies, clean and slice the mushrooms and peel and cut the squash into cubes.

In a  large dutch oven, sauté the onion with some of the olive oil for 5-7 minutes. Add the caulirice and mix it all until nicely and evenly coated and stir for another 4-5 minutes.

Start by adding 2 cups of the stock and all the veggies, cover and put in the oven for 15 minutes.

Check the risotto after 15 minutes and taste to see if it needs more time, or more stock, it should not be too sticky or crunchy. If it does then add more stock and put back in the oven for another 5-10 minutes.

When all is cooked, removed from the oven taste and add some salt pepper and nutritional yeast and or parmesan cheese. (The nutritional yeast is vegan and gives it a cheesy taste, you can do it with one or the other or with both).

Sprinkle some fresh parsley and extra cheese on top and enjoy!


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