Winter Squash Risotto

By LaurenCocch16

Ingredients

• 5 cups chicken broth
• 2 Tbsp EVOO
• 3 medium shallots, thinly sliced
• 3 cups butternut, hubbard, red kuri or kabochoa squash, sliced and chopped into 1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 tsp dried thyme
• 1 cup arborio rice
• 1/2 cup dry white wine, or dry vermouth
• 1/2 cup finely grated Parmesan cheese
• salt & pepper

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

1. Place broth in medium saucepan, bring to simmer. Reduce heat so broth remains steaming but is not simmering.

2. Heat oil in large saucepan. Add shallots, cook until fragrant, stirring often, about 1 minute. Add in squash and mushrooms; cook, stirring often about 5 minutes, until mushrooms give off their liquid.

3. Add thyme, salt & pepper to taste, cook for 30 seconds.

4. Add rice, stir 1 minute, until translucent. Add wine and cook stirring, until almost absorbed, about 1 minute.

5. Stir in 1/2 cup of warmed broth. Reduce heat to gentle simmer and cook, stirring constantly until liquid has been absorbed. Repeat with 1/2 cup increments until all broth has been absorbed, and rice is tender and creamy, about 30-40 minutes.

5. remove from heat and stir in cheese.