Butternut Squash and Shiitake Mushroom Risotto
.
Ingredients
| 5 | cups |
stock
vegetable broth or low salt chicken broth |
|
| 1 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| 3 | medium |
shallots
thinly sliced |
* |
| 3 | cups |
butternut squash
peeled and chopped, 1/2-inch pieces |
* |
| 2 | cups |
mushrooms, shiitake
caps, thinly sliced |
* |
| ¾ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | cup |
arborio (short-grain) rice
|
|
| ½ | cup |
white wine
dry |
* |
| ⅓ | cup |
Parmesan cheese
|
Directions
Add broth in a medium saucepan, bring to a simmer over medium-high heat.
Reduce the heat, so the broth remains steaming, but is not simmering.
At the same time, add oil in a large saucepan over medium heat.
Stir in shallots, cook, stirring, until fragrant, 1 to 2 minutes.
Add butternut squash and mushrooms, cook, stirring often, until most of the liquid comes out of the mushrooms, 4 to 6 minutes.
Stir in thyme, salt and black pepper, cook for 30 seconds to 1 minute.
Stir in rice, stir until translucent, 1 to 2 minutes.
Pour in wine and cook, stirring, until almost absorbed by the rice, 2 minutes.
Pour in ½ cup of the hot broth, reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.
Keep adding the broth ½ cup at a time, stirring after each adding until all the liquid has been absorbed, until the rice is tender and creamy, about 40 minutes . (You may have some broth left.)
Remove from the heat and mix in cheese.
Serve warm.
Nutrition Facts
Serving Size 369g (13.0 oz)
