Mushroom and Pea Risotto Stuffed Gem Squash
Gem Squash filled with a creamy risotto - perfect for a side dish or for lunch
Ingredients
- 2 gem squash halved and seeds removed
- 1 cup or 240 grams Arborio rice
- 1 cup or 150 grams fresh or frozen peas
- 1 cup or 150 grams mushrooms, chopped
- 1 small onion chopped
- 4 cups or 950 milliliters vegetable broth
- 1/2 cup or 120 milliliters white wine (optional)
- 1/4 cup or 60 milliliters olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 190°C (375°F).
- Place the halved gem squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes or until tender.
- While the squash is roasting, prepare the risotto. In a large pot, sauté the onion and garlic in olive oil until translucent.
- Add the mushrooms and cook until they release their moisture and become tender.
- Stir in the Arborio rice and cook for a few minutes until translucent around the edges.
- Gradually add the vegetable broth and white wine (if using) while stirring continuously until the rice is cooked and creamy.
- Stir in the peas and nutritional yeast (if using) until heated through. Season with salt and pepper.
- Once the acorn squash is tender, remove from the oven. Fill each squash half with the mushroom and pea risotto.
- Garnish with fresh parsley and serve.