Once the rice has cooked and is creamy ( this takes about 20-25 minutes) add the finishing touches, in this case a good dose of Parmesan and fresh sage. Once the liquid has been absorbed you will repeat this process, slowly adding a ladle of warm stock and stirring to release the starch as the rice cooks. Add a bit of wine ( maybe pour a glass for yourself ) and start to stir. After the veggies you’ll want to add the rice and toast it for extra nuttiness. This risotto starts off with sautéing all the veggies, making sure the butternut squash are soft and cooked through.
#Butternut squash risotto how to
How to make butternut squash and mushroom risotto Cut the slices into cubes ( you will need about 2 cups for this recipe), and freeze any leftover squash to be used for later. Lay the squash on it’s side and cut into slices, using a spoon to remove the seeds. Start by peeling the firm outer skin of the butternut squash with the vegetable peeler and then use the knife to cut the stem and root ends. For this you will need a few basic kitchen tools including a large sharp knife and a vegetable peeler. You can definitely use precut butternut squash from the grocery store but chopping up a whole butternut squash isn’t that difficult. I used a combination of Portobello and oyster mushrooms but chanterelles, morels, hen of the woods, shitake or or king trumpet mushrooms would also be delicious in this risotto. You can use a a single variety of mushrooms or a mix depending on what looks good or is in season. What kind of mushrooms to use for risotto Equal parts elevated and homey this butternut squash and mushroom risotto makes a great side dish or vegetarian dinner. Butternut squash and mushrooms are the perfect veggies for fall, orange and brown reflect the season perfectly with the sweetness of the squash lifting up the earthiness of mushrooms. Cool days spent in chunky sweaters call for comfort food, but nothing too heavy.
With the leaves changing and the days getting shorter I start craving all things cozy.
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