Butternut Squash Mushroom Risotto
This creamy and healthy risotto recipe is formed with butternut squash, rice , parmesan, then garnished with delicious mushrooms.
INGREDIENTS
1 pound butternut squash
▢ 1 lb mixed wild mushroom
▢½ cup freshly grated parmesan, plus more consistent with taste
▢2 cup Arborio rice
▢7-8 cups preheated chicken broth
▢2 celery stalks, dig pieces
▢1 medium sweet onion, diced
▢4 chopped garlic cloves
▢½ teaspoon dried thyme
▢3 tablespoons of vegetable oil , divided
▢ Halal salt and ground pepper, to taste
INSTRUCTIONS
1.Cut off both ends of the butternut squash and peel with a vegetable peeler. Spoon the seeds out of the center cavity. Cut each half in half, then dig cubes.
2.Boil 1 inch of water during a large saucepan or skillet and add a bamboo steamer thereto . Add the squash to the steamer, cover and steam for 12 to fifteen minutes or until tender. Place the squash during a bowl and put aside .
3.Heat 2 tablespoons of vegetable oil during a large skillet over medium-high heat. Add mushrooms and saute until golden brown. Season with a touch salt and pepper, remove and put aside .
4.In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the celery, onion, and dried thyme and saute for about 2 to three minutes. Add garlic and saute until fragrant.
5.Add rice and cook, stirring constantly for 1 minute. Immediately stir in 2 cups of chicken broth and cook, stirring, until the liquid is reduced.
6.Repeat using all of the stock and cook until the rice is tender and cooked. Meanwhile, during a blender, add the steamed butternut squash cubes and 1/2 cup parmesan; Reduce it to a soft, smooth puree.
7.Pour the mashed mixture into the recent rice and blend well. Add half the sauteed mushrooms, mix well and adjust the taste consistent with taste.
8.Transfer the risotto to a serving plate, sprinkle with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!
