Mushroom and butternut squash risotto
6 cups chicken or vegetable stock
4 tablespoons olive oil
1 pound sliced mushrooms (oyster mushrooms, shiitake, lion's mane, etc)
2 cups cubed butternut squash
1 onion, diced
1½ cups Arborio rice
salt to taste
pepper to taste
1/3 cup Parmesan cheese
1) In a saucepan, warm the broth over low heat.
2) Warm 3 tablespoons olive oil in a large saucepan. Add the cubed butternut squash and cook until soft, 5-7 minutes, over
medium heat. Add mushrooms and cook for another 3 minutes. Remove from pan and set aside.
3) Add 1 tablespoon olive oil to pan, and stir in the onions. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When
the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to
the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid
is absorbed and the rice is al dente, about 15 to 20 minutes.
4) Remove from heat. Stir in squash, mushrooms and Parmesan cheese. Season with salt and pepper.