Winter Squash Risotto W/Mushroom |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from eating . I keep my recipes here so I need to do this in order to find it for my own use. Ingredients:
5 cups reduced-sodium chicken broth or 5 cups reduced-sodium vegetable broth |
2 tablespoons extra virgin olive oil |
3 medium shallots, thinly sliced |
3 cups butternut squash or 3 cups hubbard squash or 3 cups red kuri squash (chopped, peeled 1/2-inch pieces) or 3 cups kabocha squash (chopped, peeled 1/2-inch pieces) |
2 cups shiitake mushroom caps, thinly sliced |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon saffron thread, crumbled (optional) |
1 cup arborio rice |
1/2 cup dry white wine or 1/2 cup dry vermouth |
1/2 cup parmigiano-reggiano cheese, finely grated |
Directions:
1. Place 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.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.
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