MUSHROOM AND BUTTERNUT SQUASH RISOTTO
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
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Jovi Meza
[email protected]I wouldn't recommend this recipe.
Pawan Kawar
[email protected]Not worth the effort.
Md A
[email protected]Needs more flavor.
Geoffrey
[email protected]I'll try it again with some modifications.
ghlo raya
[email protected]Disappointed.
yazid idiris
[email protected]Not what I expected.
Jakaria Rahman Nuhash
[email protected]Too heavy.
Mr Trap
[email protected]A bit bland.
William Macgregor
[email protected]Not bad for a first attempt at risotto.
Rajan Bhagat
[email protected]Easy to follow recipe.
Civa CivA
[email protected]Perfect for a special occasion.
Ahsan Changar
[email protected]Will definitely make again!
Manufighter koko
[email protected]Delicious!
Mirza Aamir
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was cooked perfectly. I loved the combination of mushrooms and butternut squash.
Thato Luthando
[email protected]The risotto was good, but I found it to be a bit too heavy. I think it would have been better with a lighter broth or maybe some more vegetables.
Dallas Shakespeare
[email protected]This risotto was a bit too bland for my taste. I think it needed more seasoning or maybe some additional vegetables. Otherwise, the texture was good and the mushrooms and butternut squash were cooked nicely.
Ameria Kimble
[email protected]I wasn't sure how I would like this combination of flavors, but I was pleasantly surprised! The risotto was creamy and flavorful, and the mushrooms and butternut squash added a nice texture and sweetness. I would definitely recommend this recipe.
Cynthia White
[email protected]This recipe was easy to follow and the risotto turned out amazing! The mushrooms and butternut squash were cooked perfectly and the arborio rice absorbed all the delicious flavors. I will definitely be making this again.
ZAHBEE TAUGE
[email protected]I've made this risotto several times now and it's always a hit! My family loves the combination of mushrooms and butternut squash, and the arborio rice cooks up perfectly every time. I usually add a bit of extra Parmesan cheese and a sprinkle of fres
Mdsabbir Molla
[email protected]This mushroom and butternut squash risotto was an absolute delight! The flavors were rich and complex, with the earthy mushrooms and sweet squash perfectly complementing each other. The arborio rice was cooked to perfection, resulting in a creamy and