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Shitake Mushroom/ Winter Squash Risotto

Creamy, filling, and so satisfying. Stay close while cooking, you need to keep up on the stirring.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 3 ½ - 4 cups vegetable or chicken stock
  • Cooking oil
  • 1-2 tbs. butter
  • 1 medium delicata or small butternut squash – 1 1/2 cups of cubed or sliced pieces
  • 1 small yellow onion chopped, or ½ cup chopped leek or scallions
  • 2 cups sliced shitake mushrooms stalks removed. (you can use other mushrooms but I love the nutty taste of shitakes not to mention their many health benefits.
  • 2-3 cloves of garlic peeled and minced
  • 1 cup arborio rice
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 1/4 cup white wine optional
  • Salt and pepper to taste
  • Parmesan cheese for topping

Instructions

  1. Preheat oven to 375. Oil a baking sheet.
  2. Peel, seed, and cube or slice the squash into bite-size pieces. Toss with cooking oil, salt, and pepper, and distribute on a baking sheet in a single layer. Put in the preheated oven and cook until tender, about 20 minutes.
  3. Warm the broth in a saucepan.
  4. In a separate saucepan melt 1 tbs of butter with a splash of cooking oil to keep it from burning. Add the onions and sauté until softened. Add the mushrooms and cook until browned, add garlic and sauté for another minute or two. Add the rice, seasonings, and wine and sauteé until the wine is absorbed. Add the warm broth, ½ cup at a time, bringing the rice to a simmer each time, and once the broth has dissipated, keep adding another ½ cup while stirring until the rice is cooked through, but not gummy. Gently fold in the cooked squash and serve topped with Parmesan.

Recipe Notes

Serve with a green salad.