• 200g butternut squash
  • 100g finely chopped shallots
  • Splash of olive oil
  • 1 pack wild porcini mushrooms
  • 1 large onion
  • 2 sticks of celery
  • 2 carrots
  • 300g arborio rice
  • Black pepper to taste
  • Salt to taste
  • 100g amaretti biscuits


  1. 1

    To make the butternut squash cream, peel and dice the butternut squash.

  2. 2

    Chop the shallots finely and add to a frying pan with the butternut squash and olive oil.

  3. 3

    Cook the shallots until browned, then add water and cook for another 10-15 minutes.

  4. 4

    Blend the contents of the pan until smooth.

  5. 5

    For the rice, soften the mushrooms in hot water for at least 15 minutes, then prepare a vegetable stock by boiling the onions, celery and carrots. For every 1kg of rice, you need 1/2 litre of vegetable stock and 180g of finely chopped shallots.

  6. 6

    Toast the rice in a saucepan without burning it, then add the shallots and the vegetable stock.

  7. 7

    Boil until the stock has completely evaporated.

  8. 8

    Add the butternut squash cream and more stock and cook until it is ready.

  9. 9

    Add the mushrooms 3-4 minutes before you finish cooking.

  10. 10

    Serve the risotto in a bowl and top with the amaretti biscuit crumbs.

Nutritional Details

Each serving provides
  • Energy 2910kj 695kcal 35%
  • Fat 12.2g 17%
  • Saturates 1.7g 9%
  • Sugars 22.2g 25%
  • Salt 0.17g 3%

% of the Reference Intakes

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