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Ingredients

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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

Risotto With Mushrooms and Butternut Squash

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 45 min
  • Serves 4
  • Medium

Ingredients

Recipe

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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!

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!

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