Garlic and Sage Roasted Butternut Squash with Lion's Mane Mushroom and New Zealand Spinach Risotto
Cooking Time
30
minutesServing Count
4
servingsIngredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 cup Lion's Mane mushrooms (or chicken, chopped)
- 1 cup Arborio rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- Fresh sage leaves
- Fresh New Zealand spinach leaves
- 4 cups vegetable broth
- Olive oil for roasting and sautéing
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, pepper, and a few sage leaves. Roast in the oven until tender and slightly caramelized, about 25-30 minutes.
- In a separate large skillet, heat olive oil over medium heat.
- Add the chopped Lion's Mane mushrooms (or chicken) and sauté until they release their moisture and start to brown.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
- Stir in Arborio rice and cook for a couple of minutes until it becomes translucent at the edges.
- Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes).
- Gently fold in the roasted butternut squash cubes and fresh New Zealand spinach leaves.
- Serve the risotto garnished with fresh sage leaves and grated Parmesan cheese if desired.
