Autumn Risotto with Squash, Mushrooms & Walnuts

Ingredients

• 150 g risotto rice
• 250 g butternut squash
• 150 g button mushrooms
• ½ onion
• 600 ml hot vegetable stock
• 20 g walnuts
• 20 g parmesan
• 1 tbsp olive oil

Method

1. Cut the squash into small cubes and slice the mushrooms.
2. Sauté the onion, then add the squash and mushrooms.
3. Add the rice and stir for 1 min.
4. Gradually add the hot stock, one ladle at a time.
5. Cook for about 20 min, stirring regularly.
6. Finish with the parmesan and crushed walnuts.

TCM perspective: Rice and squash make a mild, warm and nourishing dish, useful for preserving Spleen Qi. Walnuts are also commonly recommended in autumn Chinese dietetics.

Tips & precautions: A complete, comforting dish that isn't too heavy — particularly suited to the first cool evenings of the season.

These are general principles of Chinese dietetics and do not replace personalised medical advice.