Butternut Squash And Mushroom Risotto

1. 1

   Steps #2 through #6 are for the Veggies.

2. 2

   In a medium-large skillet, heat a thin film of oil on medium-high heat.

3. 3

   Add mushrooms. Saute until oil absorbed (about 1 minute).

4. 4

   Push mushrooms to sides and add butter to center. Wait until butter browns lightly.

5. 5

   Add squash, thyme, salt, pepper, and stir. Saute until butternut squash is brown on all sides (or some sides) and cooked or just under-done.

6. 6

   Add to risotto in step #14 below.

7. 7

   Steps #8 through #16 are for the Risotto.

8. 8

   Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.

9. 9

   In a large saucepan, saute shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.

10. 10

    Add rice to pan. Stir to coat, adding a tad more oil if necessary. Saute until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.

11. 11

    Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.

12. 12

    Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.

13. 13

    You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).

14. 14

    When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.

15. 15

    When rice is done, turn off heat. Stir in butter and cheese.

16. 16

    Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

* Per serving · 4 servings · Values may vary.