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Winter Squash and Mushroom Risotto

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Ingredients:

  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper

Process:

  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan