Butternut Squash Risotto with Wild Mushrooms

A rib-sticking fall favourite.
Photo by Dianne J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups chicken stock

  • 4

    tablespoons unsalted butter

  • 3

    shallots, finely diced

  • 2

    cloves garlic, finely chopped

  • 2

    cups mushrooms, quartered or cut into 1/4 inch slices

  • 1

    cup butternut squash, cut into 1/2" dice

  • 1

    teaspoon chopped thyme

  • 2

    tablespoons olive oil

  • 2

    cups Arborio rice

  • 1/2

    cup white wine (optional)

  • 1/3

    cup parmesan cheese, grated

  • 2

    tablespoon parsley, finely chopped

Directions

Bring stock to a simmer in a small saucepot. In a large saucepan over medium heat add 3 tablespoons butter, shallots, garlic and mushrooms. Sauté until mushrooms are golden brown. Add the Butternut squash and thyme and cook until fork tender. Remove and keep warm. In the same pan add olive oil, rice and stir together for one minute. Add the white wine and 1 cup simmering stock. Cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering and stirring, adding stock ½ cup at a time for about 18 minutes until rice is tender. Stir in mushrooms, squash, parmesan, parsley and remaining butter. Season with salt and freshly ground black pepper

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