Lemon and Butternut Squash Risotto with Shiitake Mushrooms.

I have combined three different risotto recipes here and it came out gorgeous! The best risotto I have made so far and no cheese or broth was required, so I think it deserves my blog spot as it is healthy and tasty. Shiitake mushrooms and lemon add so much to the taste, broth would only spoil it. Not to mention that ready-made broths contain MSG, HVP and other nasties. Serves 2 to 4 people. Depending on how hungry you are. Serve it on a bed of rocket leaves and garnish with black pepper and fresh parsley. Thinjking about it, you can add a dash of balsamis vinegar to the rocket leaves, I think it would go well with the taste.


  • 250g of Arborio rice
  • 2 tablespoons of soy margarine
  • 2 shallots (finely diced)
  • 1 garlic glove (crushed)
  • Boiled water (just bring the kettle to the boil)
  • 150ml white wine (optional)
  • 250g of Shiitake mushrooms (diced)
  • 1/5 of whole roasted¬† butternut squash (approximately 180g of cooked diced flesh)
  • juice and zest of one whole unwaxed lemon
  • coarse sea salt
  • parsley and black pepper to garnish
  • Rocket leaves (optional)


  1. Wash the squash, cut it in half, remove the seeds and roast in a preheated to 200C oven for about 30 minutes, until it is soft enough to peel and cut it but not cooked through.
  2. Remove from the oven and leave to cool.
  3. Meanwhile, heat the butter in a pan, add onions and garlic and cook until soft.
  4. Add the rice and stir to coat in butter, then add salt, lemon zest and juice and cook stirring for a minute.
  5. Add white wine if using and boiled water just to cover the rice. Bring to the boil and cook for 10-15 minutes adding more water as the rice absorbs liquids.
  6. Peel half the butternut squash and cut the flesh into a small cubes. Add the butternut squash and mushrooms. Continue adding water,  a little at a time until it absorbed and the rice is cooked. It should take 10-15 minutes.
  7. Serve on a bed of rocket or other salad leaves if you like.

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