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Risotto With Mushrooms and Butternut Squash

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Ingredients

Adjust Servings:

	Butternut Squash – 2 cups (600 g) Cubed
	Olive Oil – 3 tbsp Extra-virgin
	Water – 1 cup (240 ml)
	Porcini Mushrooms – ½ oz (15 g) Dried
	Mushrooms – 12 oz (340 g) Button
	Shallots – 1 Large
	Garlic – 4 cloves
	Rice – 1 cup (200 g) Uncooked
	Sherry – ⅓ cup (80 ml) Dry
	Chicken Broth – 2 ½ cups (590 ml)
	Pecorino Romano – 1 ½ oz (40 g)
	Salt – ½ tsp
	Ground Black Pepper – 2 pinches

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Risotto With Mushrooms and Butternut Squash

Name: Risotto With Mushrooms and Butternut Squash
Total time: 45 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: Butternut Squash: 2 cups (600 g); Olive Oil: 3 tbsp; Water: 1 cup (240 ml); Porcini Mushrooms: ½ oz (15 g); Mushrooms: 12 oz (340 g); Shallots: 1; Garlic: 4 cloves; Rice: 1 cup (200 g); Sherry: ⅓ cup (80 ml); Chicken Broth: 2 ½ cups (590 ml); Pecorino Romano: 1 ½ oz (40 g); Salt: ½ tsp; Ground Black Pepper: 2 pinches

Features:

Cuisine:

Italian

45 min
Serves 4
Medium

Ingredients

Butternut Squash
Cubed
– 2 cups (600 g)
Olive Oil
Extra-virgin
– 3 tbsp
Water – 1 cup (240 ml)
Porcini Mushrooms
Dried
– ½ oz (15 g)
Mushrooms
Button
– 12 oz (340 g)
Shallots
Large
– 1
Garlic – 4 cloves
Rice
Uncooked
– 1 cup (200 g)
Sherry
Dry
– ⅓ cup (80 ml)
Chicken Broth – 2 ½ cups (590 ml)
Pecorino Romano – 1 ½ oz (40 g)
Salt – ½ tsp
Ground Black Pepper – 2 pinches

Recipe

Butternut squash is at its best from early fall through winter. So it’s the perfect time to enjoy fragrant meals with this incredible vegetable. Today we would like to share with you a recipe for appetizing risotto with button and porcini mushrooms and roasted butternut squash.

True, risotto can be a work-intensive dish but not if you use a pressure cooker. Such a cooking method guarantees you an easy, effortless but delicious meal. The dish turns out creamy but al dente.

Steps

1 Done	In a medium bowl, combine the squash and 1 tbsp olive oil and toss to coat.
2 Done	Grease a baking sheet. Preheat the oven to 450 °F (230 °C). Spread the squash on the sheet and bake for 20 minutes. Stir halfway through.
3 Done	Boil a cup of water. Add it to a bowl along with porcini mushrooms and set aside for 20 minutes. Strain through a cheesecloth. Reserve the liquid and chop the mushrooms.
4 Done	Heat the rest of the oil in a pressure cooker, add the sliced button mushrooms. Saute until nicely browned. Add in the porcini mushrooms, chopped shallots, and minced garlic. Cook for 2 minutes. Add rice. Cook for half a minute, stirring. Add the mushrooms liquid and wine. Cook for another 3 minutes, constantly stirring.
5 Done	Add in the chicken broth. Bring to high pressure over high heat. Cook at high pressure for 7 minutes.
6 Done	Stir the butternut squash, salt, pepper, and cheese in the cooked rice.

In just 45 minutes you get a delicious creamy risotto that doesn't require constant stirring. Be sure to give this recipe a try and tell us what you think!

5 Comments
Lisa

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!