Roasted Butternut Squash Risotto with Mushrooms
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Roasted Butternut Squash Risotto with Mushrooms
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 3-4 c vegetable stock
- 1/4 c minced chives
- 1 shallot, minced
-
2 T Maine-ly Drizzle's Butternut Squash Seed Oil
- 2 c diced mushrooms
- 2 c cubed butternut squash
- 1 c Arborio or Carnaroli Rice
- 1/2 c white wine
- 1/2 t Italian Sea Salt
- 1/2 t fresh grated pepper
- 2 T unsalted butter
- 1/3 c grated parmesan cheese
- Your favorite Maine-ly Drizzle Berry Balsamic
Directions
- Simmer stock in pot.
In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
Add 2T Butternut Squash Seed Oil, add 2T butter, stir in parmesan. Serve immediately. Drizzle with berry Balsamic.