Butternut Squash Risotto with Portobello Mushrooms and Rice
"Portobello Mushroom & Roasted Butternut Squash Risotto. Wholesome, hearty, plant-packed comfort food? Yes, please! ☺️ I first shared a version of this fam fave recipe back in 2015 (has it really been that long?), but here is an update for you. Perfect for a cosy weeknight family meal or a romantic supper."
-- @missmarzipancom
A Note from Feedfeed

Nothing's better than cozying up to a warm bowl of risotto topped with vegetables. It is comforting, hearty and a great way to add more plants into your diet. Click here to watch us make a risotto. 



Prep time 30mins
Cook time 1hr 30mins


  • 1 onion, finely diced
  • 6 tablespoons olive oil, divided
  • 1/ 4 cup dry white wine
  • 1 1/ 2 cups arborio rice
  • 5 1/ 2 cups vegetable stock
  • 2 handfuls baby spinach, optional
  • 1 tablespoon tomato paste
  • 4 portobello mushrooms, sliced
  • 1 small butternut squash, halved and sliced into half moons
  • 2 teaspoons balsamic vinegar
  • Kosher salt and black pepper, to taste
  • Fresh herbs, for garnish