| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups low-sodium chicken broth
- 1/4 cup dried porcini mushrooms
- 3 tablespoons extra-virgin olive oil
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
- Kosher salt and freshly ground black pepper
- 1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
- 2 medium shallots, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup grated Parmesan, plus more for passing
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
- Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that’s OK.)
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 836 mg |
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 836 mg |
Reviews
A little heavy with squash but very satisfying and yummy
I thought this was tasty, I did season my veggies while they cooked before starting the rice. Not sure if the recipe is supposed to make crunchy rice? This took me close to an hour to get to the creamy consistency. Not uncommon for me but still a long time to stir
Time consuming for a rather tasteless dish. I added thyme & a little garlic & it still tasted blah.
Really delicious! I substituted some other mushroom types, but still came out amazing.
Takes time, but we’ll worth it!
Love it!