Mushroom and Roasted Butternut Squash Risotto

By joanmarie

Ingredients

• 2 cups (3/4-inch) cubed peeled butternut squash
• 3 tablespoons extra-virgin olive oil, divided
• Cooking spray
• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 1 (12-ounce) package sliced button mushrooms
• 1/2 cup chopped shallots
• 4 garlic cloves, minced
• 1 cup uncooked Arborio rice or other medium-grain rice
• 1/3 cup Madeira wine or dry sherry
• 2 1/2 cups unsalted chicken stock (such as Swanson)
• 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Details

Adapted from cooking light.com

Preparation

Step 1

1. Preheat oven to 450°.

2. Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450° for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.

3. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.

4. Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; sauté 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; sauté 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.

5. Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.

RUNNER-UP

Dutch Oven: Keep stock hot over low heat. Using a large Dutch oven, follow instructions through step 4. Ladle in 1 cup stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 26 minutes total). Stir in reserved butternut squash, grated cheese, salt, and pepper.

Slow Cooker: Not recommended for this dish.