Butternut Squash And Mushroom Risotto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• vegetable oil or canola oil
• 2 cups butternut squash, in 1/2 inch cubes
• 1 1/2 cups shiitake mushrooms, chopped small
• 1 tablespoon butter
• 1 tablespoon thyme
• salt
• pepper
• olive oil
• 1 cup shallot, finely chopped
• 1/4 cup parsley, chopped (plus extra for garnish)
• 2 cups arborio rice
• 1 cup chardonnay wine
• 4 cups chicken broth
• 2 tablespoons butter
• 1/8 cup romano cheese, finely grated

Recipe

• 1 steps #2 through #6 are for the veggies.
• 2 in a medium-large skillet, heat a thin film of oil on medium-high heat.
• 3 add mushrooms. sauté until oil absorbed (about 1 minute).
• 4 push mushrooms to sides and add butter to center. wait until butter browns lightly.
• 5 add squash, thyme, salt, pepper, and stir. sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
• 6 add to risotto in step #14 below.
• 7 steps #8 through #16 are for the risotto.
• 8 heat the wine by microwaving gradually until hot to the touch and set aside. heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
• 9 in a large saucepan, sauté shallot and parsley in abundant olive oil. when brown and translucent, remove from pan with slotted spoon and set aside.
• 10 add rice to pan. stir to coat, adding a tad more oil if necessary. sauté until rice becomes translucent (with a visible core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
• 11 re-add shallot and parsley to pan. add warm wine. stir until wine evaporates.
• 12 just as the last of the liquid evaporates, add one ladle of warm broth. stir gently.
• 13 you will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). look ahead to steps #14 and #15. you may or may not use all the broth. if you completely run out of broth, use water (heated to the same temperature as the broth).
• 14 when the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
• 15 when rice is done, turn off heat. stir in butter and cheese.
• 16 let sit for 2-3 minutes covered. serve immediately, garnished with parsley.