Butternut Squash Risotto with Herbed Shiitakes

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Recipe Catherine Pla

Yield: 4 servings

Butternut Squash Risotto with Herbed Shiitakes

Creamy risotto with tender butternut squash and a garnish of sauteed mushrooms. What could be better?

Rice:

  • 2 T olive oil

  • 1 yellow onion, diced

  • 1⁄2 t kosher salt

  • Black pepper

  • 2 c cubed butternut squash, 1/2-inch cubes

  • 2 cloves garlic, minced

  • 2 t minced rosemary and sage

  • 1 c arborio or carnaroli rice

  • 1⁄2 c dry white wine

  • 4 c vegetable or chicken stock, or water, warm

  • Grated nutmeg

  • 1⁄2 c shredded parmesan

  • 1 T unsalted butter

Shiitakes:

  • 1 T ghee or unsalted butter

  • 4 oz sliced shiitake mushrooms

  • 2 t chopped rosemary and sage

  • 1 clove or garlic, crushed

In a medium saucepan, heat olive oil and add the onion, salt, and a little pepper and cook to soften but not brown, about 3 minutes. Add squash and saute for about 7 minutes.

Add garlic, chopped herbs, and rice and stir to coat with oil. Increase the heat to high and add in the wine, stirring. When most of the wine has evaporated, lower the heat and add 1 cup of stock, stirring. Maintain a simmer and the rice will begin to absorb the stock and soften. As liquid is absorbed, add some more liquid, stirring, a 1⁄2 cup at a time.

In a large skillet, heat the ghee over medium high heat and add the shiitakes and a pinch of salt.

Sauté until mushrooms have browned a bit, 4-5 minutes. Add chopped herbs and the crushed clove of garlic. Stir, then turn off the heat.

Continue adding stock and stirring, cooking rice until it is soft and creamy, 15-20 minutes. Stir in a bit of grated nutmeg and the parmesan. Lower heat, add butter and stir in. Taste for salt and pepper and add if needed.

Served topped with sauteed shiitakes.

MainCharlotte Plasquash, Butternut, Risotto, Shiitakes